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.

STRAWBERRY RHUBARB PINEAPPLE JAM



Strawberry Rhubarb Pineapple Jam image

Thanks to Sharon Evans this has become a new favorite.

Provided by Melissa Buchanan-Smith

Categories     Jams & Jellies

Time 1h5m

Number Of Ingredients 5

5 c rhubarb
4 c sugar
1 can(s) crushed pineapple in its juice(20 oz)
1/4 c water
1 pkg strawberry gelatin, 6 oz

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 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

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 PINEAPPLE JAM AND RHUBARB STRAWBERRY JAM



Rhubarb Pineapple Jam and Rhubarb Strawberry Jam image

Provided by Kate

Number Of Ingredients 10

Rhubarb Pineapple
5 cups chopped rhubarb
1 cup crushed pineapple
2 ½ cups granulated sugar (my grandma's original recipe calls for 4 cups sugar, but I find that to be far too sweet!)
1-3 oz. package of strawberry or raspberry jello
Rhubarb Strawberry
5 cups chopped rhubarb
1 small bag of frozen strawberries
2 ½ cups granulated sugar (my grandma's original recipe calls for 4 cups sugar, but I find that to be far too sweet!)
1-3 oz package strawberry or raspberry flavored jello

Steps:

  • Rhubarb Pineapple
  • In a large sauce pan, mix together rhubarb, pineapple, and sugar. Cook over low heat until the sugar in completely dissolved.
  • Increase heat to medium and simmer for 15 minutes or until the rhubarb is quite soft. Be sure to stir often to prevent burning.
  • Remove from heat and stir in jello mix. Stir well. Pour into jar and seal via canning or freeze.
  • Rhubarb Strawberry
  • Mix together the rhubarb, strawberries, and sugar in a large saucepan over medium-low heat. Be sure to stir often to prevent and watch for burning!
  • When the sugar has dissolved, simmer until the rhubarb and strawberry becomes nice and soft-at least 15 minutes.
  • When the rhubarb and strawberry is softened, remove from heat and stir in the box of strawberry gelatin until well mixed.
  • Pour into jars and seal via canning or freeze.

TART RHUBARB JAM



Tart Rhubarb Jam image

I found this recipe in an Amish cookbook that was published by a local Amish restaurant by the employees. My kids love this jam and always ask for it every year when rhubarb is in season.

Provided by LARavenscroft

Categories     Low Protein

Time 30m

Yield 48 serving(s)

Number Of Ingredients 4

2 cups rhubarb, chopped
2 cups sugar
1 (8 ounce) can crushed pineapple (do not drain)
1 (3 ounce) package strawberry Jell-O gelatin dessert (can use raspberry or cherry)

Steps:

  • Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
  • Bring to a boil.
  • Reduce heat and simmer 15 minutes.
  • Remove from heat and stir in jello until dissolved.
  • Pour into jars and refrigerate.
  • Makes 48 tablespoons or 1 1/2 pints.

Nutrition Facts : Calories 42.9, Sodium 8.5, Carbohydrate 10.9, Fiber 0.1, Sugar 10.6, Protein 0.2

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.

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.

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