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Pineapple-Rhubarb Jam

TOTAL TIME: Prep: 35 min. Process: 10 min. YIELD: 7 half-pints.
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

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.

Nutrition Facts

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

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