Rhubarb Cranberry-Pineapple Jam Recipe
This delightful Rhubarb Cranberry-Pineapple Jam combines the tangy flavor of rhubarb with the sweetness of crushed pineapple and the vibrant notes of cranberry, creating a jam that is not only delicious but also easy to prepare. Perfect for brightening up your breakfast table or serving at a spring brunch, this jam is a delightful treat that will have everyone asking for seconds.
Description
The vibrant combination of rhubarb, granulated sugar, canned crushed pineapple, and cranberry-flavored gelatin come together in this wonderful-tasting jam. Its perfect balance of sweetness and tartness makes it an ideal addition to scones, toast, or as a topping for desserts.
Recipe Category
Fruit
Keywords
Low Protein, Low Cholesterol, Healthy, Spring, Brunch, Less than 60 Minutes, Easy, Inexpensive
Cooking Time
| Cooking Time | Preparation Time | Total Time |
|---|---|---|
| 30 minutes | 15 minutes | 45 minutes |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 1344.5 |
| Total Fat | 0.6 g |
| Saturated Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 274.6 mg |
| Total Carbohydrates | 340.8 g |
| Dietary Fiber | 5 g |
| Sugars | 328.8 g |
| Protein | 6.9 g |
Recipe Yield
This recipe yields approximately 3 pints of jam.
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 cups | Rhubarb (chopped) |
| 4 cups | Granulated sugar |
| 1 can | Crushed pineapple (in juice) |
| 1 package | Cranberry-raspberry gelatin (dry) |
Instructions
-
Prepare the Rhubarb Mixture: In a large mixing bowl, combine the chopped rhubarb and granulated sugar, stirring well to ensure the rhubarb is evenly coated. Once mixed, cover the bowl with plastic wrap or a lid and refrigerate overnight. This step helps to draw out the juices from the rhubarb, enhancing the overall flavor of your jam.
-
Combine Ingredients in a Kettle: The following day, transfer the rhubarb mixture into a large kettle, along with the canned crushed pineapple (be sure to include the juice).
-
Cook the Mixture: Place the kettle over medium heat and bring the mixture to a boil. Once boiling, reduce the heat slightly and allow the mixture to gently boil for about 15 minutes. Be sure to stir constantly to prevent any sticking or burning at the bottom of the kettle.
-
Incorporate the Gelatin: After 15 minutes of boiling, turn off the heat and carefully add the dry cranberry-raspberry gelatin to the mixture. Stir thoroughly until the gelatin is completely dissolved and well integrated into the jam.
-
Jar the Jam: Using a ladle, carefully pour the hot jam into sterilized glass jars, filling them almost to the top. Make sure to leave a small amount of space to allow for expansion if you choose to freeze some of the jam.
-
Seal and Cool: After filling the jars, immediately cover them with lids. Allow the jars to cool to room temperature before storing them in the refrigerator for immediate use or in the freezer for longer storage.
Enjoy this vibrant Rhubarb Cranberry-Pineapple Jam on your favorite breakfast breads, as a delicious addition to cheese boards, or even as a delightful topping for desserts. Whether you’re hosting a spring brunch or simply enjoying a quiet morning at home, this jam is sure to bring a smile to your face and warmth to your heart.
