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Pineapple-Rhubarb Jam Recipe

Pineapple-Rhubarb Jam Recipe

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. YIELD: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

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.

Nutritional Facts

2 tablespoons: 89 calories, trace fat (trace saturated fat), 0mg cholesterol, 7mg sodium, 23g carbohydrate (22g sugars, trace fiber), trace protein

Reviews for Pineapple-Rhubarb Jam

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MY REVIEW
Reviewed Jun. 25, 2016

"Yummy ! I might try mango jello next time instead of strawberry! I also used only 3 cups sugar."

MY REVIEW
Reviewed Jun. 2, 2016

"Awesome! Easy to make. Going to make another batch tomorrow! Thanks for sharing!"

MY REVIEW
Reviewed May. 2, 2015

"Excellent!!! Very easy to make. I also used 4 cups of sugar, does not need any more."

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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