Rhubarb And Pineapple Jam
A vibrant and tangy jam combining the sweetness of pineapple with the tartness of rhubarb, perfect for spreading on toast or serving with desserts, appealing to fruit lovers.
Ingredients
Instructions
- Combine diced rhubarb, sugar, crushed pineapple, and strawberry or raspberry jello in a large pot.
- Cook the mixture over medium heat, stirring frequently, for 3 to 3 1/2 hours until thickened, or pressure cook for 20 minutes at 15 pounds pressure in a pressure cooker.
- Sterilize quart jars and lids.
- Pack the hot jam into prepared jars, leaving appropriate headspace.
- Add one teaspoon of salt to each jar before sealing.
- Process the jars in a boiling water bath for proper preservation, if desired.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lemon juice or zest to brighten the jam. If you're looking for a lower sugar option, you can substitute part of the sugar with honey or agave syrup, but note that this may affect the set. Ensure the rhubarb is fresh and tender for the best results. For a fun twist, try using raspberry jello instead of strawberry.
Serving Suggestions
This rhubarb and pineapple jam is delightful spread on toast or served with cream cheese on crackers as an appetizer. It also pairs beautifully with Easy Blueberry Syrup for a vibrant breakfast. Consider using it as a filling for pastries or as a topping for yogurt or ice cream for a refreshing treat.
Storage & Reheating
Store the jam in a cool, dark place for up to a year if properly canned. Once opened, refrigerate and use within a month. If you have leftovers, you can reheat the jam gently in a saucepan over low heat, stirring occasionally until warmed through. Avoid boiling to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb And Pineapple Jam contains roughly 591 calories, with 6g protein, 155g carbohydrates, and 1g fat. It is an excellent source of vitamin C (110% of the Daily Value), dietary fiber (60% of the Daily Value), and calcium (38% of the Daily Value), and a good source of potassium and protein. It also contributes 17g 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, but make sure to thaw and drain excess moisture before cooking. Frozen rhubarb may also take a bit longer to thicken, so keep an eye on the consistency during cooking.
How do I know when the jam is properly set?
To test if your jam is set, place a spoonful on a plate and let it cool for a minute. Run your finger through it; if it holds its shape and doesn’t run back together, it’s ready. Another method is to use a candy thermometer; the jam should reach 220°F for proper setting.
Can I add other fruits to this recipe?
Absolutely! You can experiment by adding fruits like strawberries or peaches for extra flavor. Just be sure to adjust the sugar accordingly, as some fruits are sweeter than others. Mixing different fruits can create a unique flavor profile that complements the rhubarb nicely.
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).