Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container.
Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender.
Stir in fruit pectin; microwave on high 2-4 minutes, until mixture boils, stirring every minute.
Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute.
Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate.Servings: 4 jelly jar-size