n a large saucepan, combine frozen strawberries, frozen rhubarb, undrained can of crushed pineapple, and sugar.
Bring to a boil over medium-high heat, stirring frequently.
Reduce heat and simmer for 15 minutes. Continue to stir occasionally.
Using a spoon or potato masher; crush strawberry and rhubarb pieces and continue to simmer for 5 minutes.
Remove from heat; stir in strawberry gelatin until dissolved. Stir until gelatin is completely dissolved and there are no more granules in the mix.
Ladle jam into half pint canning jars or freezer containers. If you are going to properly can this jam, you'll want to leave about ½-inch headspace at the top between the jam and the lid.
Cool completely. Refrigerate or freeze.
This recipe can easily be doubled to make more.
If you are not a fan of rhubarb then you can substitute with all strawberry.
I use frozen fruit for this, but you can also use fresh if you want. We go strawberry picking early in the season and I end up freezing quite a bit so I can make this jam later.
If you are purchasing frozen strawberries, make sure you get unsweetened strawberries.
The strawberry gelatin gives it a more strawberry flavor and it's the secret ingredient in all my jams!
This needs to cool completely to set up properly.
This jam can be frozen to last longer. I usually just keep a couple jars in my fridge and give some to friends. However, if you want, you can can these following proper canning procedures to ensure food safety.