Pineapple-Rhubarb Jam

5.0/5 rating (1 votes)
Pineapple-Rhubarb Jam

I was very curious about the combination of pineapple and rhubarb but it passed our taste test!  Thank you Taste of Home for this recipe.  

 

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. Yield: 7 half-pints.

    Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

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