Pineapple Rhubarb Jam
This recipe makes 7 cups (1.75 L) servings
Nutritional Info |
|
|---|---|
| Per tbsp, about: | - |
| cal | 30 |
| carb | 8 g |
This tangy jam puts the sparkle into mornings. After processing, ensure lids curve inward for proper sealing.
Ingredients
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.
- Keywords : Condiments/sauces; Rhubarb; Pineapple; Boil; Sugar;
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