Pineapple Rhubarb Jam
|Rhubarb||7 Cup (112 tbs), cut up|
|Sugar||7 Cup (112 tbs)|
Remove top from pineapple.
Cut pineapple into wedges and cut rind and eyes from wedges.
Cut unpeeled orange and lemon into quarters; discard seeds.
Grind pineapple, orange and lemon in food chopper, using medium blade.
Combine fruit and sugar.
Cover; refrigerate at least 5 hours.
Prepare fruit jars.
Pour fruit mixture into large kettle; heat to boiling.
Stirring frequently, boil gently over medium heat 25 minutes or until jam thickens.
Fill jars and cool and store.