Pineapple-Rhubarb Jam
A vibrant, sweet-tart jam combining pineapple, rhubarb, orange, and lemon, perfect for spreading on toast or serving with cheese, appealing to fruit lovers and those seeking homemade preserves.
Ingredients
Instructions
- Remove the top from the pineapple and cut it into wedges.
- Remove the rind and eyes from the pineapple wedges.
- Remove the core from the pineapple.
- Cut the unpeeled orange and lemon into quarters and discard seeds.
- Grind the pineapple, orange, and lemon in a food chopper.
- Combine the ground fruit with sugar in a bowl or container.
- Cover and refrigerate the mixture for at least 5 hours.
- Transfer the fruit and sugar mixture to a large kettle.
- Heat the mixture to boiling, stirring frequently.
- Boil gently over medium heat for 25 minutes until thickened.
- Fill prepared jars with the hot jam.
- Seal the jars properly.
- Allow the jars to cool before storing.
Tips & Substitutions
For a smoother texture, puree the pineapple, orange, and lemon in a blender instead of grinding them. If rhubarb is not available, try using strawberries or apples as a substitute for a different flavor profile. Ensure your jars are sterilized before filling to avoid spoilage. For a unique twist, consider adding a pinch of ginger or cinnamon to the mix.
Serving Suggestions
This vibrant jam pairs beautifully with toast, muffins, or scones for a delightful breakfast treat. It can also be drizzled over yogurt or used as a topping for desserts like cheesecake or vanilla ice cream. For a refreshing beverage, mix it into sparkling water or serve alongside a glass of Warm Pineapple Punch for a tropical twist.
Storage & Reheating
Store the sealed jars of pineapple-rhubarb jam in a cool, dark place for up to a year. Once opened, keep the jam in the refrigerator and consume within a month. To reheat, simply spoon the desired amount into a small saucepan over low heat until warmed through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Rhubarb Jam contains roughly 888 calories, with 4g protein, 234g carbohydrates, and 1g fat. It is an excellent source of vitamin C (70% of the Daily Value), calcium (53% of the Daily Value), and dietary fiber (46% of the Daily Value). It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this jam?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess liquid before using it in the recipe. This will help maintain the right consistency for your jam.
How can I tell if my jam has thickened enough?
To test for thickness, place a spoonful of the jam on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and doesn’t run back together, it’s ready to be jarred. If not, continue boiling for a few more minutes.
Is it necessary to refrigerate the jam?
Yes, it's important to refrigerate the jam after opening to maintain freshness. The sugar acts as a preservative, but refrigeration helps prevent mold and extends the jam’s shelf life once opened.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).