Rhubarb Pineapple Vanilla Jam
4 cups (1 pound) chopped fresh rhubarb
2 cups fresh chopped pineapple
2 cups sugar
1 vanilla bean, split lengthwise and cut into four pieces
1) In a heavy four or five quart (non-aluminum) pot, combine all the ingredients.
2) Stir over medium to low heat until mixture becomes juicy.
3) Increase heat to medium and boil 20 to 25 minutes until the mixture is thick.
4) Ladle into hot, sterilized jars and top with lids and rings.
Makes about four cups.