Cooked Pineapple Rhubarb
Jam Recipe

How to Make
Canned Rhubarb Pineapple Jam

This Cooked Pineapple Rhubarb Jam Recipe is a great choice for an amazing canned jam that mixes tart rhubarb and sweet pineapple wonderfully!

#ad GIFT IDEA: Cool Breakfast Stations

(Click on the LINK for more Information)

Nostalgia 3-in-1 Breakfast Station - Includes Coffee Maker, Non-Stick Griddle, and 4-Slice Toaster Oven - Versatile Breakfast Maker with Timer - Red

West Bend 78500 Breakfast Station, 2-Slice Toaster with Removable Meat and Vegetable Warming Tray and Egg Cooker/Poacher, Black

*FTC Disclosure: As an Amazon Associate I may earn from qualifying purchases with no extra cost to you

*FTC Disclosure: As an Amazon Associate I may earn from qualifying
purchases with no extra cost to you

If the find your rhubarb is not very red in colour, you may want to add a few drops of red food colouring to make the end product a little more colourful.

Try it today!

Ingredients

Note - If the rhubarb is dry, it is best to add about 1/4 cup of water during the initial cooking stage.

8 cups fresh rhubarb, chopped into 1/2" to 1" pieces
2 cups fresh pineapple, cut into approx. 1/4" cubes
4 cups granulated sugar

Directions

In a large size pan, combine the rhubarb and the pineapple.

Place over low heat, and cook until the juice begins to form. (if the rhubarb is rather dry, add 1/4 cup of water to the rhubarb in the pan)

Bring the rhubarb to a boil, and boil, uncovered, for about 15 minutes, stirring often to prevent sticking and burning.

Add the sugar, and bring the mixture back to a full rolling boil, (uncovered) and continue to boil for about 25 minutes (to jam stage). Stir constantly to prevent sticking and burning!

Pour into hot, sterilized jars, and seal, using a Boiling Water Bath.

Store Rhubarb Jam in a cool, dark place.

Opened Jam should be stored in the refrigerator.

Makes about 5 1/2 cups.