Rhubarb Pineapple Jam
Sweet, tangy, and bursting with vibrant flavors, this homemade Rhubarb Pineapple Jam combines the tartness of fresh rhubarb with the tropical sweetness of crushed pineapple for a uniquely delicious spread. With just four simple ingredients—rhubarb, pineapple, sugar, and a splash of lemon juice—this jam is a breeze to prepare and perfect for beginners. Simmered to a luscious, glossy finish in under an hour, it makes an exceptional topping for toast, biscuits, or even yogurt. Offering a balance of bright fruity notes with just the right amount of sweetness, this preserve is a delightful way to capture the taste of summer in a jar. Whether you're canning for long-term storage or whipping up a fresh batch to enjoy right away, this rhubarb pineapple jam will quickly become a pantry favorite!
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Recipe Information
Ingredients
- 4 cups (chopped) Rhubarb
- 1 can (20 ounces, undrained) Crushed pineapple
- 4 cups Sugar
- 2 tablespoons Lemon juice
Instructions
Wash and chop the rhubarb into small, even pieces. Ensure the pineapple is undrained but well mixed if separation has occurred in the can.
In a large, heavy-bottomed pot, combine the chopped rhubarb, undrained crushed pineapple, sugar, and lemon juice.
Stir the mixture over medium heat until the sugar has fully dissolved and everything is well combined, about 5 minutes.
Raise the heat to medium-high and bring the mixture to a rolling boil, stirring constantly to prevent sticking or burning.
Reduce the heat to maintain a steady simmer. Continue cooking for 30-35 minutes, stirring occasionally, until the mixture thickens and reaches the desired jammy consistency.
To test the doneness, place a small amount of jam on a chilled plate and let it sit for a minute. If it holds its shape and wrinkles when pushed with your finger, it's ready.
Remove the pot from the heat and let the jam rest for 5 minutes, stirring occasionally to distribute the fruit evenly.
Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars with clean lids and rings.
Process the jars in a boiling water bath for 10 minutes if planning to store long-term, or simply let them cool and refrigerate for immediate use.
Store unopened jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 weeks.
Nutrition Facts
Calories |
4256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 1056.6 g | 384% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 1016.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2964 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
