This recipe is from Donna Archambault, which I also got from her when we visited Donna and her husband Jean in June.If it's out of season for the fresh fruit, use frozen rhubarb and strawberries, which some people do regularly. Directions are for traditional jam, and then Donna’s diabetic recipe adaptions. Her husband, like mine, is diabetic.

Strawberry Rhubarb Jam

2 and 1/2 c crushed strawberries (or frozen)
1 and1/2 c finely diced rhubarb (or frozen)
2 c sugar or sugar substitute
1 8-oz can crushed pineapple in juice
1 pkg regular or sugar-free strawberry Jell-O

1. Put all ingredients except the Jell-O in a large pot. Bring to a boil and simmer for twenty minutes.
2. Remove from heat. Stir in Jell-O until dissolved.
3. Pour into jars or freezer containers. Leave 1/2 inch head space.

Cool and top with lids. Refrigerate or freeze. Makes 5 and a half cups of jam.