Pineapple-Rhubarb Jam Recipe

4.5 8 8
Pineapple-Rhubarb Jam Recipe
Pineapple-Rhubarb Jam Recipe photo by Taste of Home
Publisher Photo

Pineapple-Rhubarb Jam Recipe

Read Reviews
4.5 8 8
Publisher Photo
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
MAKES:
56 servings
TOTAL TIME:
Prep: 35 min. Process: 10 min.
MAKES:
56 servings
TOTAL TIME:
Prep: 35 min. Process: 10 min.

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

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

  • 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
  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

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Reviews forPineapple-Rhubarb Jam

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MY REVIEW
lld66 User ID: 5930099 272760
Reviewed Sep. 7, 2017

"Followed recipe exactly as written (with altitude adjustments). Sickeningly sweet. Made a second batch to make sure I hadn't done something wrong the first time. Nope. Still inedible. Found these reviews and will try one more time using 3 cups of sugar 1/2 the gelatin and the pectin. I have to agree the strawberry overpowers the rest. If it turns out this time I will do an updated review."

MY REVIEW
Karen User ID: 9232481 271428
Reviewed Aug. 6, 2017

"I used 1/2 of the strawberry gelatine and 2 TBSP. Fruit pectin because I didn't want the strawberry to overpower the pineapple and cut back the sugar to 2 cups because we like the tartness of the rhubarb. I found I couldn't taste the pineapple at all and yield was only 4.5 half pints. Really liked it and will increase the ratio of pineapple next time as it is supposed to be Pineapple-Rhubarb Jam."

MY REVIEW
3-31-64 User ID: 2854750 249769
Reviewed Jun. 25, 2016

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

MY REVIEW
wldride2001 User ID: 2388619 248970
Reviewed Jun. 2, 2016

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

MY REVIEW
lat3871 User ID: 1320126 225749
Reviewed May. 2, 2015

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

MY REVIEW
crystal24 User ID: 2396269 121533
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
Elora47 User ID: 2923037 121532
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
keely27 User ID: 4249986 189542
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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