Rhubarb Pineapple Strawberry Jelly 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.

HOMEMADE RHUBARB STRAWBERRY PINEAPPLE JAM



Homemade Rhubarb Strawberry Pineapple Jam image

A delicious and easy jam recipe.

Provided by Unknown

Yield 8 quart

Number Of Ingredients 5

1 - 20 ounce can crushed pineapple
10 cups rhubarb, fresh
10 cups granulated sugar
4 - 3 ounce packages strawberry Jello (*use gluten free gelatin)
2 cups water

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



Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam image

Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam - a jam my Newfoundland grandmother made in the Spring when seasonal rhubarb became available.

Provided by Barry C. Parsons

Time 1h15m

Number Of Ingredients 5

6 cups diced rhubarb, fresh or frozen
4 cups fresh golden pineapple, , diced small
3 cups chopped strawberries
1 ½ cups sugar, (more or less to taste)
2 tsp powdered gelatine dissolved in ¼ cup water (Or low sugar pectin. SEE NOTE BELOW)

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.

Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, Sodium 1 grams sodium, Sugar 6 grams sugar

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

STRAWBERRY RHUBARB PRESERVES



Strawberry Rhubarb Preserves image

Frozen sweetened strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.

Provided by Cindi M Bauer

Categories     Fruit

Time 1h

Yield 60 ounces

Number Of Ingredients 6

5 cups finely chopped rhubarb
4 cups granulated sugar
16 ounces frozen sweetened strawberries, in liquid (thawed)
1 (8 ounce) can crushed pineapple, undrained
1 (3 ounce) box jell-o strawberry gelatin
1 (3 ounce) box jell-o wild strawberry gelatin

Steps:

  • In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • Cover the bowl, and place it in the refrigerator overnight.
  • The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
  • Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
  • Add the crushed pineapple, and cook for an additional 5 minutes.
  • Turn off the stove, add the boxes of dry gelatin powder, and mix well.
  • Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
  • Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
  • Yields: 7-1/2 cups of preserves.
  • Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.

Nutrition Facts : Calories 72.7, Sodium 13.9, Carbohydrate 18.5, Fiber 0.4, Sugar 17.8, Protein 0.4

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.

STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

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

2-1/2 cups fresh or frozen strawberries, crushed
1-1/2 cups finely diced fresh or frozen rhubarb
2-1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry gelatin

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.

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

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