HOMEMADE RHUBARB STRAWBERRY PINEAPPLE JAM
A delicious and easy jam recipe.
Provided by Unknown
Yield 8 quart
Number Of Ingredients 5
Steps:
- In a saucepan, combine fresh rhubarb, sugar and water.
- Bring mixture to a low boil and boil for 10 minutes.
- Add (drained) crushed pineapple and strawberry Jello to mixture.
- Return to heat and cook on a low boil for another 5 minutes.
- Remove from heat and immediately pour into hot, sterilized canning jars.
- Place canning lids and rings on jars and allow jars to cool to room temperature.
- Store in refrigerator or freezer until ready to serve.
PINEAPPLE-RHUBARB JAM
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
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.
STRAWBERRY RHUBARB PINEAPPLE JAM
Thanks to Sharon Evans this has become a new favorite.
Provided by Melissa Buchanan-Smith
Categories Jams & Jellies
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat and simmer uncovered 20 minutes or until rhubarb is broken down. Stirring occasionally.
- 2. Add jello. Cook and stir 10 minutes.
- 3. Remove from heat, skim off foam if any has accumulated. Ladle into warm jars. May heat in oven at 200 for 5 min. Put lids on. Place in a pot of simmering water for 10 minutes to seal jars.
RHUBARB PINEAPPLE STRAWBERRY JELLY
This Recipe is from my Great Aunt.... its Really good. Enjoy !
Provided by Julie Vogel
Categories Jams & Jellies
Time 35m
Number Of Ingredients 4
Steps:
- 1. first cook rhubarb and sugar together for 20 min's or until Rhubarb is tender on Med High . stir until done let it boil a little. Take off burner . then add small can of Crushed pineapple drained. pour into mix. then add Small box of Strawberry Jello Dry Powder. Stir together. Let Cool a few min's . Then put in jars. this makes great Jelly and also great On Ice Cream. You can Freeze it but it does not get hard like other jelly. Enjoy ! I have made this Lots Of times. Its Great.......... Its a Recipe From My Great Aunt....
SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE
Follow our favorite strawberry-pineapple jam recipe step by step. Our SURE.JELL® Strawberry-Pineapple Jam Recipe is super simple and totally tasty.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Stir in pineapple with juice.
- 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.
- 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 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 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
RHUBARB-PINEAPPLE JAM
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
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
SURE.JELL PINEAPPLE-RHUBARB JAM
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
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
STRAWBERRY RHUBARB JAM
This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. -Deb Kooistra, Kitchener, Ontario
Provided by Taste of Home
Time 30m
Yield 5-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.
Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
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