Rhubarb Pineapple Jam

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 41mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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