6 c  Rhubarb
2 c  Pineapple
7 c  Sugar

Cut unpeeled rhubarb into 1/4 inch slices and pineapple in small
pieces before measuring. If fresh pineapple is used, cook until
tender in just enough water to prevent sticking. Combine rhubarb and
pineapple with sugar and boil rapidly until thick. Pour, boiling hot,
into hot jars; seal at once.