Pineapple Rhubarb Jam

Tested Till Perfect

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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