Rhubarb Pineapple Jam And Rhubarb Strawberry Jam Recipes

HOMEMADE RHUBARB STRAWBERRY PINEAPPLE JAM

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.

STRAWBERRY RHUBARB JAM

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.

PINEAPPLE-RHUBARB JAM

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.

RHUBARB-PINEAPPLE JAM

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.

PINEAPPLE STRAWBERRY RHUBARB JAM A.K.A. HEAVENLY RHUBARB JAM

Steps:

• Combine the rhubarb, pineapple,strawberries and sugar all together in a 2 quart pot and simmer gently over low heat for about an hour, stirring occasionally
• If you like a more jelly-like consistency, while the jam is still hot, you can add 2 tsp powdered gelatine mixed into ¼ cup water.
• Let the gelatine stand in the water for about 10 minutes before adding to the hot jam and stirring until completely dissolved in the jam. Remove from heat and bottle according to the manufacturers recommended method.
• If you do not plan to bottle it, it will keep for a couple of weeks in a covered container in the frideg. The jam makes a great base for a cobbler as well.

STRAWBERRY-RHUBARB JAM

Steps:

• Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
• Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.