This tangy jam puts the sparkle into mornings. After processing, ensure lids curve inward for proper sealing.
- Portion size 75 servings
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