Tropical Fusion Rhubarb Jam

In a large bowl, add rhubarb and sugar; stir to coat evenly.

Cover bowl, and place in the refrigerator overnight.

The next morning, place rhubarb mixture in a large kettle.

Bring mixture to a boil over medium heat.

Lower heat just abit, and gently boil for 15 minutes (stirring constantly).

Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes more.

Turn off stove, add dry gelatin; mix well.

Transfer to sterilized glass jars; cover with lids.

Cool to room temperature before storing in the refrigerator or freezer.