Rhubarb and Pineapple Jam

From 1922:

Take 4 lb. rhubarb, cut it into small pieces put into a basin with 2 lb. of sugar and let it remain over-night. In the morning put 2 lb. of sugar in the preserving pan, to which add the rhubarb juice and a tin of pineapple chunks cut into small pieces along with the syrup from the tin. Boil for 10 minutes and then add the rhubarb and boil for another 20 minutes.
Bottle and cover in the usual manner.

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