In a strong blender or food processor, combine the thawed strawberries, thawed rhubarb, and the undrained crushed pineapple. Pulse the mixture until everything is finely crushed and mostly smooth, but still has a bit of texture.

Pour the fruit blend into a large saucepan or pot. Stir in the sugar until well combined. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat slightly and cook for 20 minutes, maintaining a gentle boil and stirring often.

After 20 minutes, remove the pot from heat. Stir in the strawberry gelatin powder (1½ packages) until fully dissolved and the mixture is well mixed.

Carefully pour the hot jelly into clean, sterile jars or containers. Let them cool at room temperature, then cover and store in the refrigerator for up to 3 weeks or in the freezer for longer storage.

Once chilled, spread on toast, biscuits, or muffins—or swirl it into yogurt or oatmeal for a fruity twist.