Pineapple Rhubarb Jam Food

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.

RHUBARB PINEAPPLE JAM

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.

SURE.JELL PINEAPPLE-RHUBARB JAM

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.)

RHUBARB JAM WITH FRUIT

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 in a large kettle, and bring the mixture to a boil over medium heat.
• Lower the heat just abit, and gently boil for 15 minutes (stirring constantly).
• Add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes.
• Turn off stove, then add the dry gelatin powder to the kettle; mix well.
• Transfer the jam to the sterilized glass jars, and cover with the lids.
• Cool the jam to room temperature, before storing it in the refrigerator or freezer.

STEWED RHUBARB WITH PINEAPPLE

Steps:

• If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is.
• Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit.).
• Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so).
• Allow to cool.
• Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!

RHUBARB CRANBERRY-PINEAPPLE JAM

Steps:

• In a large bowl, add rhubarb and sugar; stir to coat evenly.
• Cover bowl, and place in the refrigerator overnight.
• The next morning, place the rhubarb mixture and crushed pineapple, in a large kettle.
• Bring mixture to a boil over medium heat, lower heat just a bit, and gently boil 15 minutes (stirring constantly).
• Turn off stove, add dry gelatin; mix well.
• Carefully ladle into sterilized glass jars; cover with lids.
• Cool to room temperature, before storing in the refrigerator, or freezer.

TART RHUBARB JAM

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.

CERTO STRAWBERRY-PINEAPPLE JAM

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 jars well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Add pineapple and lemon juice; mix well.
• Stir sugar 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 pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• 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.)