Pineapple Rhubarb Jam

Author: Canadian Living

This tangy jam puts the sparkle into mornings. After processing, ensure lids curve inward for proper sealing.

  • Portion size 75 servings

Ingredients

  • 4 cups granulated sugar
  • 1 pkg light fruit pectin crystals
  • 6 cups chopped rhubarb
  • 1 tablespoon lemon juice
  • 1 can pineapple tidbits drained

Method

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.

Nutritional facts Per tbsp, about:

  • Calories 30.0
  • Total carbohydrate 8 g
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Pineapple Rhubarb Jam

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