Rhubarb Pineapple Jam

When your backyard rhubarb plant looks like something out of Jurassic Park, or when you see piles of chunky red and green spears at the market, it’s time to break out of the strawberry-rhubarb pie rut and get creative. With its tart, fruity flavor, rhubarb pairs wonderfully with more aromatic fruits, and with sweeteners such as sugar, maple syrup and honey. Yes, even pineapple!

This simple rhubarb pineapple jam recipe combines crisp, fresh rhubarb with canned pineapple and fruity gelatin. The gelatin sets the jam quickly and easily without the need for a candy thermometer. If you have canning supplies, process the jam in a water bath to make it shelf-stable so you can enjoy it year-round. Or simply pop the finished jam into the fridge or the freezer and savor this uniquely sweet spread during the growing season.

Rhubarb Pineapple Jam Ingredients

• Rhubarb: Fresh rhubarb will bring the best flavor, but you can also use frozen rhubarb.
• Sugar: Not only does the regular granulated sugar help sweeten the tangy fruits, but it also helps the jam set.
• Canned pineapple: Look for unsweetened crushed pineapple, as there’s already plenty of sugar in the recipe. If you only have rings or chunks, you can briefly pulse them in a blender or food processor. Don’t discard the juice from the can; you’re going to need it.
• Strawberry gelatin: The recipe calls for a family-sized package of strawberry gelatin, but you could use any flavor, including lemon, lime or raspberry.

Directions

Step 1: Simmer the fruits

In a Dutch oven, combine the rhubarb, sugar, pineapple and water. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, for 18 to 22 minutes or until the rhubarb is broken down, stirring occasionally. Add the gelatin. Continue to cook and stir until the gelatin is dissolved.

Editor’s Tip: Gelatin can break down if it’s exposed to excessive heat, so stir it in and turn off the heat as soon as you see the powder dissolving.

Step 2: Can the jam

Remove the Dutch oven from the heat, and skim off any foam. Ladle the hot mixture into hot half-pint jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary, by adding more of the hot mixture. Wipe the rims of the jars clean with a damp cloth. Center the lids on the jars, and screw on the bands until they’re fingertip tight.

Editor’s Tip: You can heat the jars in your water bath canner and pull them out with canning tongs as you need them. That way, the canner will be hot and ready as soon as you’ve filled all of your jars. To remove bubbles, slide a scrupulously clean chopstick or rubber spatula around the edge of the jar.

Step 3: Process the jars in a water bath

Place the jars into a canner containing simmering water, ensuring that the jars are completely covered. Bring the water to a boil and process the jam for 10 minutes. Remove the jars and let them cool.

Rhubarb Pineapple Jam Variations

• Make it for the fridge (or freezer): If you’re not interested in water bath canning, store the pineapple rhubarb jam in the refrigerator for two months or in the freezer for up to six months.
• Skip the gelatin: If you want vegan jam or just don’t want to use gelatin, use pectin instead. You could also simply simmer the jam until it reaches 220°F.
• Add other fruit: Replace some of the rhubarb with another type of fruit, such as strawberries, blueberries or raspberries. Add some citrus zest and citrus juice for extra zing.

How to Store Rhubarb Pineapple Jam

Properly canned rhubarb pineapple jam can be stored on a shelf or cupboard, preferably in a cool spot that’s out of direct sunlight, for at least a year. Once opened, it will last in the fridge for several weeks. If you don’t can the jam, store it in the refrigerator for one to two months or in the freezer for up to six months.

Rhubarb Pineapple Jam Tips

Is it better to use fresh or frozen rhubarb for jam?

While many recipes taste best with fresh rhubarb, including rhubarb custard bars, rhubarb scones and rhubarb rosemary flatbread, this recipe will be fantastic with either fresh or frozen fruit.

Can you use fresh pineapple for rhubarb pineapple jam?

I’m a massive fan of fresh pineapple, but it’s best to reach for a can when combining it with gelatin. Why? Fresh pineapple contains an enzyme called bromelain, and bromelain can interfere with how gelatin sets. Since the process used to can the pineapple denatures the enzyme, canned pineapple won’t have any negative effect on recipes with gelatin.

How do you use rhubarb pineapple jam?

How don’t you use rhubarb pineapple jam? Spread it on a ham and brie melt, mix a scoop into some chicken salad with grapes and pecans, or use it to make a non-traditional peanut butter sandwich. For dessert, use this jam to fill thumbprint butter cookies, slip some into a chocolate eclair or substitute it for raspberry jam in a Bakewell tart recipe.