• Chop rhubarb stalks into 1-inch (or smaller) pieces.
• Combine the rhubarb, sugar, and water in the large stockpot.
• Bring to a boil over medium-high heat (if you are in a hurry, you may turn the heat up to high, but keep stirring). 
• Boil hard for ten minutes, stirring constantly. The mixture will thicken and have a syrup-like consistency.
• Drain the crushed pineapple and add to the stockpot. Return the mixture to a boil.
• Boil for five minutes. Remove from stove and stir in two boxes of strawberry jello.
• Stir until the jello is dissolved.
• Using tongs, if you have them, lift hot jars out of hot water.
• Bring the pot of hot jam over and place it next to the jars.
• Ladle hot jam into jars, leaving 1/4 inch headspace. Once all jars are filled, wipe jar rims.
• Place lids on jars and place bands on jars. Adjust until they are fingertip tight.
• Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch.
• Bring the water to a boil and process the jars for 15 minutes, adjusting for altitude. (Add 5 minutes if above 1,000 feet in elevation.)
• When processing is done, remove the jars (again using a jar-lifter, if you have one) and place on a towel to absorb the drips and to cool.
• When they are cool, press the center of each lid. They should not flex.
• Label and store the jars in a cool, dry place. The quality is best if used within 18 months. Refrigerate any jars once opened.

Instructions for Rhubarb Jam Option 2

• Chop rhubarb stalks into 1-inch (or smaller) pieces.
• Combine the rhubarb, sugar, and crushed pineapple (with juice) in the large stockpot.
• Bring to a boil over medium-high heat (if you are in a hurry, you may turn the heat up to high, but keep stirring).
• Boil hard for ten minutes, stirring constantly.
• Remove from heat and stir in two boxes of strawberry jello. Stir until the jello is dissolved.
• Fill jars with jam and process according to the directions given above.