Pineapple Rhubarb Jam
This tangy jam puts the sparkle into mornings. After processing, ensure lids curve inward for proper sealing.
Servings: 7 cups (1.75 L)
Ingredients:
| Nutritional Info | |
| Per tbsp (15 mL): about | - |
| calories | 30 |
| negligible protein | - |
| no fat | - |
| carbohydrate | 8 g |
-
4 cups (1 L) granulated sugar
1 pkg (57 g) light fruit pectin crystals
6 cups (1.5 L) chopped rhubarb
1 tbsp (15 mL) lemon juice
1 can (19 oz/540 mL) pineapple tidbits, drained
Preparation:
Combine 1/4 cup (50 mL) of the sugar with pectin crystals; set aside. In large heavy saucepan, combine rhubarb, lemon juice and remaining sugar; cook, stirring, over medium heat until sugar is dissolved. Bring to boil, stirring constantly; reduce heat and simmer for 5 minutes or until rhubarb is tender.
Stir in pineapple and pectin mixture; bring to boil, stirring constantly. Cook, stirring, for 1 minute at full rolling boil; remove from heat and skim off foam.
Pour into hot sterilized jars, leaving 1/4-inch (5 mm) headspace; seal with lids and screw bands. Process in boiling water bath for 5 minutes.
Additional Information
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