toast and jam and a jar of red jam isolated on a white surfaced, used to illustrate Pineapple Rhubarb Jam Recipe
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Pineapple Rhubarb Jam: A Sweet and Tangy Delight

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Ah, summer! That wonderful time of year when the garden is overflowing with fresh produce, and my biggest challenge is figuring out how to make use of it all.

Right now, it’s rhubarb season, and let me tell you, I have access to sooooo much free rhubarb. Friends, neighbors, and even my own little patch are all offering up this tart and tangy delight.

If you’re like me, you find it hard to let any of it go to waste. Over the years, I’ve tried countless recipes to keep up with the bounty, and today, I’m excited to share one of my favorites: Pineapple Rhubarb Jam.

I’ve already sung the praises of my classic rhubarb jam and the ever-popular strawberry rhubarb jam in previous posts.

But this Pineapple Rhubarb Jam is a game-changer. The combination of tart rhubarb and sweet, juicy pineapple creates a flavor explosion that’s perfect on toast, biscuits, or even as a glaze for meats. Plus, it’s incredibly easy to make, and you can enjoy it all year round.

One of the best things about this recipe is its flexibility. During the summer, I use fresh rhubarb straight from the garden. But come winter, when I’m craving a taste of summer, I simply pull out some frozen rhubarb from my freezer and grab a can of crushed pineapple from the pantry. It’s that simple!

Pineapple Rhubarb Jam: A Sweet and Tangy Delight

Recipe by Jessie
0.0 from 0 votes
Cuisine: Canning and PreservingDifficulty: Easy
Servings

8

250 ml jars
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 1 c crushed pineapple

  • 5 c rhubarb, finely chopped

  • 6 c sugar

  • 1 pkg (57 g) powdered pectin

Directions

  • Simmer pineapple and rhubarb together for a few minutes until rhubarb is softened (this also deactivates unwanted enzymes in the pineapple).
  • Add pectin and, stirring continuously, bring to a full boil.
  • Add sugar, return to heat and bring to a full boil while stirring continuously.
  • Boil hard for 1 minute, stirring constantly to prevent sticking.
  • Remove from heat and skim off any foam that forms on top.
  • Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
  • Wipe the rims of the jars clean, place the lids on, and secure the bands.
  • Process the jars in a boiling water bath for 10 minutes.
  • Remove from water bath, let cool, and store in a cool, dark place until opened. Keep refrigerated after opening.

And there you have it! Pineapple Rhubarb Jam that’s perfect for those summer mornings or a winter treat to remind you of sunnier days. The sweetness of the pineapple balances the tartness of the rhubarb beautifully, creating a jam that’s both unique and versatile.

Making the most out of a plentiful harvest doesn’t have to be complicated or time-consuming. This recipe is a testament to that. So, next time you find yourself with an abundance of rhubarb, give this Pineapple Rhubarb Jam a try. Trust me, your taste buds will thank you! Enjoy!

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