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Pineapple Rhubarb Jam

By The Canadian Living Test Kitchen

Tested till perfect

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Pineapple Rhubarb Jam

This recipe makes 7 cups (1.75 L) servings

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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

  • 4 cups granulated sugar
  • 1 pkg light fruit pectin crystals
  • 6 cups chopped rhubarb
  • 1 tbsp 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.

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