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Pineapple-Rhubarb Jam Recipe
Pineapple-Rhubarb Jam Recipe photo by Taste of Home

Pineapple-Rhubarb Jam Recipe

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Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. — Debbi Barate, Seward, Pennsylvania
TOTAL TIME: Prep: 35 min. Process: 10 min.
MAKES:56 servings
TOTAL TIME: Prep: 35 min. Process: 10 min.
MAKES: 56 servings

Ingredients

  • 5 cups sliced fresh or frozen rhubarb (about 12 stalks)
  • 5 cups sugar
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1/4 cup water
  • 1 package (6 ounces) strawberry gelatin

Nutritional Facts

2 tablespoons equals 89 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved.
  2. Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Pineapple-Rhubarb Jam in Taste of Home April/May 2014

Nutritional Facts

2 tablespoons equals 89 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

Reviews for Pineapple-Rhubarb Jam

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 20, 2014

"Simply delicious! Made as directed, was worried it wouldn't set, but left on counter 2 days and set up just fine. Had never used jello in place of pectin before, I canned it, made 6 jelly jars. I'm assuming it took longer to set due to the jello. We've already ate 2 jars in the past week! Definitely a keeper!"

MY REVIEW
Reviewed May. 18, 2014

"I also used only 4 cups sugar and that still was plenty. Next time I will try 3 cups. The strawberry gelatin adds sweetness, too. Otherwise this is excellent and I will make it again."

MY REVIEW
Reviewed May. 8, 2014

"Great flavor, the pineapple gets overpowered by the strawberry jello but helps add a little sweetness and acidity to the rhubarb. I made freezer jam (not canned) out of this and it worked great. Also only used 4 cups of sugar and it was plenty sweet"

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