Categories
Canning & Freezing

PINEAPPLE-RHUBARB JAM

PINEAPPLE-RHUBARB JAM

Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Canning & Freezing
Servings 56

Ingredients
  

  • 5 cups rhubarb fresh or frozen, (about 12 stalks)
  • 5 cups sugar
  • 1 can crushed pineapple unsweetened, undrained
  • 1/4 cup water
  • 1 pkg strawberry gelatin

Instructions
 

  • 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. Yield: 7 half-pints.

Notes

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Tried this recipe?Let us know how it was!