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–+ servings

Rhubarb Pineapple Jam

A sweet and tangy jam made with fresh rhubarb and pineapple, perfect for spreading on toast or using in desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Condiment
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Fruits
  • 2 cups rhubarb, chopped fresh
  • 2 cups pineapple, crushed fresh or canned
Sugar
  • 4 cups granulated sugar
Acid
  • 1 tablespoon lemon juice freshly squeezed
Pectin
  • 1 box pectin powdered

Method
 

Prepare the Ingredients
  1. Wash and chop the rhubarb into small pieces. If using fresh pineapple, peel, core, and crush it.
Cook the Jam
  1. In a large pot, combine the chopped rhubarb, crushed pineapple, and sugar. Stir well and let sit for 10 minutes.
  2. Add the lemon juice and pectin to the pot. Bring the mixture to a boil over medium-high heat, stirring constantly.
  3. Once boiling, continue to cook for 10-15 minutes until the mixture thickens. Test for doneness by placing a spoonful on a cold plate; if it sets, it's ready.
Jar the Jam
  1. Remove the pot from heat and ladle the hot jam into sterilized canning jars, leaving about 1/4 inch of headspace.
  2. Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure preservation.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 38gSodium: 5mgPotassium: 50mgFiber: 1gSugar: 30gVitamin C: 10mg

Notes

Store the jam in a cool, dark place. Once opened, refrigerate and use within a month.

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