Rhubarb and strawberries go hand in hand, but toss in a bit of pineapple and you have a winning combination. This hot-pink jam is just bursting with fruity flavor! The tartness of rhubarb perfectly balances the sweetness of pineapple and strawberries in this delicious jam.
Rhubarb, Pineapple and Strawberry Jam
Courtesy of Taste of Home
Yields 7 half-pint jars
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
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.