Add rhubarb, Life Every Day sugar, Life Every Day crushed pineapple, and water into a Dutch oven and bring to a boil. Once boiling, reduce heat to low and

let simmer, uncovered for 18-22 minutes or until the rhubarb is broken down. Stir occasionally.

 

Add strawberry gelatin, cook, and stir until the gelatin is dissolved.

 

Remove from heat and skim off foam from the top. Ladle hot mixture into half-pint jars, leaving ¼ inch of space from the top. Remove air bubbles and adjust headspace by adding more mixture, if necessary. Wipe the rims and screw on the lids until fingertip tight.

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Place jars into canner pot with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Carefully remove jars and let cool.