PINEAPPLE-RHUBARB JAM
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
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.
RHUBARB-PINEAPPLE JAM
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
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
RHUBARB PINEAPPLE JAM
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
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.
RHUBARB APRICOT JAM
Rhubarb and dried apricots are an excellent combination for jam, as the tartness of the rhubarb and the mellow taste of the apricots work well together. Pink rhubarb works best in this recipe, and the color is nicer than with green rhubarb as well. Weigh the rhubarb without the leaves for an accurate ratio.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h55m
Yield 96
Number Of Ingredients 5
Steps:
- Place apricots in a heatproof bowl. Cover with boiling water and let stand for 5 to 10 minutes to soften. Drain and rinse, then drain again.
- Combine apricots, rhubarb, and sugar in a pot. Cover and let stand at room temperature until fruits release their juices, 8 hours to overnight.
- Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Bring apricot-rhubarb mixture to a boil over medium heat. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts falling apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil on high heat. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
- Pack rhubarb-apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 31.5 calories, Carbohydrate 8.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.8 mg, Sugar 7.1 g
RHUBARB & GINGER JAM
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 2h35m
Yield Makes 4 x 450g jars
Number Of Ingredients 5
Steps:
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
- Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
- Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Nutrition Facts : Calories 55 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
RHUBARB CRANBERRY-PINEAPPLE JAM
Rhubarb, sugar, canned crushed pineapple, and a cranberry flavored gelatin, make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 45m
Yield 3 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1344.5, Fat 0.6, SaturatedFat 0.1, Sodium 274.6, Carbohydrate 340.8, Fiber 5, Sugar 328.8, Protein 6.9
CERTO STRAWBERRY-PINEAPPLE JAM
Crushed pineapple lends its sweet tropical deliciousness to this scrumptious strawberry jam. If you're thinking of homemade gifts, this one's a winner!
Provided by My Food and Family
Categories Home
Time 3h
Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
SURE.JELL PINEAPPLE-RHUBARB JAM
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
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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