Rhubarb-Pineapple Jam
Sweet and tangy rhubarb-pineapple jam combines tart rhubarb with juicy pineapple, sweetened with sugar and set with strawberry or raspberry jello, perfect for spreading or gifting.
Ingredients
Instructions
- Cut the rhubarb into small pieces.
- Combine the rhubarb, crushed pineapple, and sugar in a saucepan.
- Cook over low heat until the mixture is thick and the rhubarb is tender.
- Add the jello and simmer for a few more minutes until dissolved and well incorporated.
Tips & Substitutions
For a richer flavor, consider adding a splash of lemon juice or a pinch of cinnamon to the mixture. If you prefer a less sweet jam, reduce the sugar by a cup and adjust the jello accordingly. You can also substitute the crushed pineapple with diced peaches for a different twist. Ensure the rhubarb is fresh and firm for the best texture in your jam.
Serving Suggestions
This jam is perfect for spreading on toast or biscuits and pairs beautifully with Kay'S Jello Salad for a delightful brunch. Consider serving it alongside cream cheese on crackers for a tasty appetizer. It also makes an excellent topping for yogurt or ice cream, adding a sweet and tangy element to your desserts.
Storage & Reheating
Store your rhubarb-pineapple jam in sterilized jars in the refrigerator, where it will keep for up to three weeks. To preserve it for longer, consider canning the jam following proper canning procedures. When reheating, gently warm it on the stovetop or microwave to maintain the texture and flavor without overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Pineapple Jam contains roughly 1483 calories, with 6g protein, 378g carbohydrates, and 1g fat. It is an excellent source of vitamin C (102% of the Daily Value) and dietary fiber (43% of the Daily Value), and a good source of iron and potassium. It also contributes 12g 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 recipe?
Yes, frozen rhubarb can be used in this recipe, but be sure to thaw it completely and drain any excess moisture before cooking. This will help maintain the right consistency in your jam.
How long can I store rhubarb-pineapple jam?
When properly stored in sterilized jars, this jam can last in the refrigerator for up to three weeks. For longer storage, consider canning it, which can extend its shelf life to a year or more if sealed correctly.
What can I use instead of jello in this recipe?
If you prefer not to use jello, you can substitute it with a powdered fruit pectin. This will help achieve a similar consistency without the added flavor from jello. Just follow the package instructions for the right proportions.
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).