Pineapple Rhubarb Jam Recipes

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PINEAPPLE-RHUBARB JAM



Pineapple-Rhubarb Jam image

Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. -Debbi Barate, Seward, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 7 half-pints.

Number Of Ingredients 5

5 cups sliced fresh or frozen rhubarb (about 12 stalks)
5 cups sugar
1 can (20 ounces) unsweetened crushed pineapple, undrained
1/4 cup water
1 package (6 ounces) strawberry gelatin

Steps:

  • In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

RHUBARB-PINEAPPLE JAM



Rhubarb-Pineapple Jam image

This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.

Provided by STARAJOY

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 56

Number Of Ingredients 4

10 cups chopped fresh rhubarb
1 (20 ounce) can crushed pineapple, undrained
2 cups white sugar
1 (6 ounce) package strawberry flavored Jell-O®

Steps:

  • Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

Nutrition Facts : Calories 49.1 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 13.2 mg, Sugar 11.4 g

RHUBARB JAM



Rhubarb Jam image

A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!

Provided by CHOLLOW

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h10m

Yield 32

Number Of Ingredients 5

2 ½ pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
⅓ cup orange juice
½ cup water

Steps:

  • In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
  • Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g

RHUBARB JAM



Rhubarb Jam image

This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Time P1D

Yield Makes 3 cups

Number Of Ingredients 4

2 pounds rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups)
1 pound sugar (2 1/4 cups)
Salt
Fresh lemon juice (optional)

Steps:

  • Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.

RHUBARB PINEAPPLE JAM



Rhubarb Pineapple Jam image

Make and share this Rhubarb Pineapple Jam recipe from Food.com.

Provided by Diana Adcock

Categories     Pineapple

Time 41m

Yield 7 half pint jars

Number Of Ingredients 4

3 cups chopped rhubarb
1 (19 ounce) can crushed pineapple, drained
5 cups granulated sugar
6 ounces liquid pectin

Steps:

  • Combine rhubarb, pineapple and sugar in a large saucepan.
  • Heat and stir on low until sugar is dissolved.
  • Bring to a boil.
  • Boil uncovered for 30 minutes, stirring often.
  • Skim foam if needed.
  • Stir in pectin and bring to a full rolling boil.
  • Boil hard for 1 minute.
  • Remove from heat.
  • Skim off foam.
  • Pour into hot sterilized half pint jars leaving 1/4 inch head space.
  • Wipe rims, seal and screw on bands.
  • Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
  • Remove and let stand on a clean towel-check seals and label.
  • Store for up to 1 year in a cool dark place.

AMISH RHUBARB JAM



Amish Rhubarb Jam image

This was taken from an Amish bookbook sent in by Mrs. David Miller and Mrs. Sam Whetstone. This recipe takes easy to an all new level

Provided by Stormy Stewart @karlyn255

Categories     Jams & Jellies

Number Of Ingredients 4

4 cup(s) rhubarb (diced)
4 cup(s) sugar
1 small can crushed pineapple
3 ounce(s) box cherry jello

Steps:

  • Cook Rhubarb with sugar for 12 minutes.Add pineapple and cook three minutes. Add Jello Mixing well and Pour into jars and seal

SURE.JELL PINEAPPLE-RHUBARB JAM



SURE.JELL Pineapple-Rhubarb Jam image

Got some ripe rhubarb and a dream of enjoying it in the dead of winter? Get your jam on with this easy recipe for pineapple-rhubarb jam.

Provided by My Food and Family

Categories     Home

Time 3h

Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 7

2 cans (8 oz. each) crushed pineapple in juice, undrained
4 cups prepared fruit (buy about 2 lb. fully ripe rhubarb)
1 tsp. fresh lemon juice
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6 cups sugar, measured into separate bowl
Few drops red food coloring

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup. Finely chop unpeeled rhubarb; place in large saucepan. Stir in pineapple juice. Bring to boil. Reduce heat; cover and simmer 2 min. or until rhubarb is soft. Measure exactly 4 cups prepared rhubarb into 6- or 8-qt. saucepot. Add crushed pineapple and lemon juice; mix well.
  • Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Stir in food coloring.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

RHUBARB CRANBERRY-PINEAPPLE JAM



Rhubarb Cranberry-Pineapple Jam image

Rhubarb, sugar, canned crushed pineapple, and a cranberry flavored gelatin, make up this wonderful tasting jam.

Provided by Cindi M Bauer

Categories     Fruit

Time 45m

Yield 3 pints

Number Of Ingredients 4

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (8 ounce) can crushed pineapple, undrained
1 (6 ounce) box cranberry-raspberry gelatin or 1 (6 ounce) box cranberry-strawberry gelatin

Steps:

  • In a large bowl, add rhubarb and sugar; stir to coat evenly.
  • Cover bowl, and place in the refrigerator overnight.
  • The next morning, place the rhubarb mixture and crushed pineapple, in a large kettle.
  • Bring mixture to a boil over medium heat, lower heat just a bit, and gently boil 15 minutes (stirring constantly).
  • Turn off stove, add dry gelatin; mix well.
  • Carefully ladle into sterilized glass jars; cover with lids.
  • Cool to room temperature, before storing in the refrigerator, or freezer.

Nutrition Facts : Calories 1344.5, Fat 0.6, SaturatedFat 0.1, Sodium 274.6, Carbohydrate 340.8, Fiber 5, Sugar 328.8, Protein 6.9

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