Here’s a full recipe for Rhubarb Pineapple Jam — sweet, tangy, and perfect for toast, yogurt, or gift jars!
Rhubarb Pineapple Jam Recipe
Ingredients:
4 cups rhubarb, diced (fresh or frozen)
1 can (20 oz) crushed pineapple (with juice)
1 package (1.75 oz) fruit pectin (like Sure-Jell)
5 cups granulated sugar
1 tablespoon lemon juice (optional, for added brightness)
Instructions:
Prepare your jars:
Sterilize 5–6 half-pint (8 oz) jars by boiling them or running them through a dishwasher cycle. Keep warm until ready to use.
Cook the fruit:
In a large, heavy-bottomed pot, combine rhubarb and the crushed pineapple (with juice).
Cook over medium heat for about 5–10 minutes, stirring frequently, until the rhubarb softens.
Add pectin:
Stir in the pectin and lemon juice (if using).
Bring to a full rolling boil over high heat, stirring constantly.
Add sugar:
Add all the sugar at once.
Return to a full rolling boil and boil hard for 1–2 minutes, stirring constantly.
Remove from heat and skim off any foam from the top.
Jar the jam:
Carefully ladle hot jam into warm jars, leaving about 1/4-inch headspace.
Wipe rims clean, place lids on, and screw on bands until fingertip tight.
Process (optional for long storage):
Process jars in a boiling water bath for 10 minutes (adjust for altitude).
Let cool and check for seals. Unsealed jars should be refrigerated and used within a few weeks.
Yield: ~5–6 half-pint jars
Storage: Sealed jars last up to 1 year in a cool, dark place. Open jars should be refrigerated.
