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–+ servings

Rhubarb Pineapple Jam

A delightful sweet and tangy jam made with fresh rhubarb and pineapple, perfect for spreading on toast or using in desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Fruits
  • 2 cups rhubarb, chopped fresh
  • 1 cup pineapple, crushed fresh or canned
  • 1 cup sugar adjust to taste
  • 1 tablespoon lemon juice freshly squeezed

Method
 

Prepare the Ingredients
  1. Chop the rhubarb into small pieces and crush the pineapple if using fresh.
Cook the Jam
  1. In a large pot, combine the chopped rhubarb, crushed pineapple, sugar, and lemon juice.
  2. Cook over medium heat, stirring frequently, until the mixture comes to a boil.
  3. Reduce heat and simmer for about 30 minutes, or until the jam thickens.
Jar the Jam
  1. Pour the hot jam into sterilized jars using a canning ladle and funnel.
  2. Seal the jars and process in a boiling water bath for 10 minutes.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 25gPotassium: 50mgFiber: 1gSugar: 22gVitamin C: 10mg

Notes

Store the jam in a cool, dark place. Once opened, refrigerate and use within a few weeks.

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