Rhubarb Pineapple Jam

Submitted by Diana Adcock

"Another great way to use up your bumper crop of rhubarb!"

 

• Ready In: 41mins
• Ingredients: 4
• Yields: 7 half pint jars

ingredients

• 709.77 ml chopped rhubarb
• 538.64 g can crushed pineapple, drained
• 1182.95 ml granulated sugar
• 170.09 g liquid pectin

directions

1. Combine rhubarb, pineapple and sugar in a large saucepan.
2. Heat and stir on low until sugar is dissolved.
3. Bring to a boil.
4. Boil uncovered for 30 minutes, stirring often.
5. Skim foam if needed.
6. Stir in pectin and bring to a full rolling boil.
7. Boil hard for 1 minute.
8. Remove from heat.
9. Skim off foam.
10. Pour into hot sterilized half pint jars leaving 1/4 inch head space.
11. Wipe rims, seal and screw on bands.
12. Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
13. Remove and let stand on a clean towel-check seals and label.
14. Store for up to 1 year in a cool dark place.

Reviews

[WatkinsLady]

I used powdered pectin & only 4 cups of sugar. Turned out great, and hubby loves it!

 

[eileenk608]

Absurdly sweet...easy recipe, very good outcome. Can easily cut back on the sugar (if you arent worried about the canning police showing up if you change the recipe)...I only had powdered pectin; I found the conversion recipe below: and I had a fresh pineapple on my counter beggin to be eaten, so fresh it was. On the whole pectin subject, this got really thick even before adding the pectin...I might use less pectin on future batches for a runnier sauce, rather than thick 'jelly' like jam. FYI Pineapple jam is a great base for homemade Teriyaki and sweet and sour sauce, this will more likely to be a base to other recipes at my house than hitting English muffins. Will definitely be making this one again. Only complaint is the yeild...4 1/2 pints, its a lot of time to only make 1 batch, but Im superstitious, never seem to have luck when I double jam recipes...so starting batch 2 while my kitchen is dirty... Found this to convert Powdered Pectin to liquid: 1 Tbsp liquid pectin = 2 tsp powdered pectin. I found this at homesteadingtoday.com: How To Convert Powdered Pectin To Liquid Pectin: Mix 1 package powdered pectin in 1/2 cup water and boil for 1 minute. Pour into a measuring cup and add enough water to make 1 cup. Use as you would liquid pectin.

 

[BlueDogLady]

I agree with AlaskaCook - I also chose this recipe because it did not use Jello. It turned out great, has a nice flavor and I will definitely make it again.

 

[Windy Lindy]

I just found this recipe on Aug.21 and made it same day. YUM! Am sharing with friends and family and getting rave reviews.

 

[Jmommy209]

So easy to make and very, very tasty! I did not use pectin and cut the sugar by a cup and it was still plenty sweet for me. I may have reduced the jam a bit long to make up for the lack of pectin because it's a little thick, but the pineapple flavor comes through very nicely. Thanks for a great new way to use rhubarb and pineapple!