Sweet & Tangy DIY: The Secret to Making Rhubarb Pineapple Jam at Home

If you love the burst of sweet and tangy flavors in homemade jams, you'll definitely want to try your hand at making rhubarb pineapple jam. This vibrant spread adds a delicious twist to your breakfast toast, enhances desserts, and is enjoyable as a pancake or waffle topping. With just a few simple ingredients, you can create something delightful that your family and friends will love.

What You'll Need

Before you begin, gather all your ingredients and canning supplies. Here’s what you need to get started:

Ingredients:

• 2 cups cooked rhubarb (chopped into 1/4-inch pieces and simmered until soft)

• 20oz crushed pineapple (fresh or canned)

• 3 cups granulated sugar

• 5 tablespoons pectin

• 2 tablespoons lemon juice

• 1/2 teaspoon butter (optional)

  

You’ll also need some essential canning equipment, including:

Canning Supplies:

• Canning jars (half-pint size)

• Lids and rings (Use coupon code WP20 to save 20% off)

• Large pot

• water bath canner

• Canning funnel

• Ladle

• Jar lifter

  
  

Having everything ready means you can focus on the fun part—making your jam!

Preparing Your rhubarb pineapple jam Ingredients

Start by prepping your rhubarb and pineapple. If using fresh rhubarb, wash it thoroughly and chop it into even pieces. Although rhubarb is tart on its own, it becomes perfectly balanced when combined with sweet pineapple.

For those using canned pineapple, just open the can. There is no need to drain it before use. If you pick fresh pineapple, crush it into smaller pieces to ensure a smooth consistency.

Size Matters

Chop the rhubarb into uniform pieces for even cooking. This helps achieve a consistent texture in your jam. For instance, if your pieces vary in size, some may become mushy while others remain crunchy.

Cooking the Jam

In a large pot, simmer the chopped rhubarb until it is soft. Add the cruched pineapple, lemon juice, butter and pectin and stir well.

Add the sugar

Next, bring the mixture to a boil over medium-high heat while stirring frequently. Once you see a rolling boil, quickly add the sugar. Return the mixture to a rolling boil and set the timer for 1 minute.

Canning Process

Your jam is ready, now it’s time to can it!

Fill the Jars

Using your canning funnel and ladle, carefully fill each jar with the hot jam, leaving 1/4-inch headspace at the top.

Seal and Process

After filling, wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on top and screw on the rings until they're fingertip-tight.

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Process in a boiling water bath canner for 10 minutes if at sea level. (Don't forget to adjust the time for your elevation if you are above 1000 feet.) This step ensures your jam is sealed and ready for storage.

Cooling and Storing

Once the processing time is up, take off the lid, turn off the heat and allow it to cool for 5 minutes. Then, use a jar lifter to carefully remove the jars from the water bath. Place them on a heat resistant surface and let them cool for 24 hours. As they cool, listen for the satisfying “pop” sound of the lids sealing.

Next, remove the rings and wash the outside of the jars with hot soapy water. Store your sealed jars in a cool, dry, dark spot. If any jars do not seal properly, you can refrigerate those and use them within the next few weeks. Sealed jars should be good for the next 1-3 years.

Your Jam-Making Adventure Awaits

Making rhubarb pineapple jam at home is a delightful and fulfilling experience. With a few easy steps and some love, you can create a delicious spread that brightens many dishes. Whether you’re slathering it on toast, using it in pastries, or showcasing it on a cheese board, this jam is sure to impress.

Gather your ingredients, put on your apron, and let the sweet and tangy flavors of rhubarb pineapple jam transform your pantry. Happy canning!