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Rhubarb Pineapple Jam

Posted on July 8, 2025

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.

 

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