Rhubarb Pineapple Jam: A Taste of Sunshine and Tart Delight

There’s a certain magic in transforming humble ingredients into something truly spectacular. For me, rhubarb has always held a special place in that transformation. Its vibrant crimson stalks, a harbinger of spring, possess a unique tartness that’s both invigorating and comforting. This Rhubarb Pineapple Jam is a personal testament to that magic, born from a desire to capture that fleeting springtime brightness and extend its joy well beyond the season. I remember standing in my kitchen, a generous bunch of rhubarb freshly harvested from a friend’s garden, wondering how to best showcase its character. The unexpected pairing with sweet, tropical pineapple emerged, a delightful serendipity that yielded a jam bursting with complex flavors – a perfect balance of tart and sweet, with a sunny disposition that instantly brightens any morning.

Recipe Overview

Here are the essential details for your Rhubarb Pineapple Jam:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: Makes approximately 7 half-pint jars
• Yield: 7 half-pint jars
• Dietary Type: Can be made vegan with pectin suitable for vegan diets

Ingredients

To create this delightful jam, you will need the following:

• 3 cups chopped rhubarb (about 1/2 inch pieces)
• 1 (19 ounce) can crushed pineapple, drained
• 5 cups granulated sugar
• 6 ounces liquid pectin

Ingredient Notes:

• Rhubarb: Fresh, vibrant stalks are best. If using frozen rhubarb, ensure it is thoroughly thawed and drained of excess liquid before measuring.
• Crushed Pineapple: Draining the pineapple is crucial to avoid adding too much extra liquid to the jam, which can affect the setting consistency.
• Granulated Sugar: This is essential for both sweetness and preservation.
• Liquid Pectin: Make sure to use liquid pectin, as powdered pectin has different setting properties and would require recipe adjustments.

Equipment Needed

• Large, heavy-bottomed saucepan (at least 6-quart capacity)
• Long-handled spoon or heat-resistant spatula
• Measuring cups and spoons
• Ladle
• Half-pint canning jars (sterilized)
• Lids and bands for canning jars
• Jar lifter
• Large pot or canner for water bath processing
• Clean kitchen towels

Instructions

Creating this Rhubarb Pineapple Jam is a rewarding process that leads to a beautiful, flavorful preserve. Follow these steps carefully for the best results:

1. Combine the Base Ingredients: In your large, heavy-bottomed saucepan, combine the chopped rhubarb, drained crushed pineapple, and granulated sugar.
2. Dissolve the Sugar: Place the saucepan over low heat. Stir continuously until the sugar is completely dissolved. It’s important that no gritty sugar crystals remain at the bottom of the pan.
3. Bring to a Boil: Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a vigorous boil. This is a boil that cannot be stirred down.
4. Boil and Stir: Boil the mixture uncovered for 30 minutes, stirring often. This longer cooking time helps to cook down the rhubarb and evaporate excess moisture, concentrating the flavor and aiding in setting.
5. Skim Foam (if necessary): During the boiling process, you may notice foam forming on the surface of the jam. If desired, you can skim off this foam using a spoon. While not strictly necessary for taste, removing foam can result in a clearer, more aesthetically pleasing jam.
6. Add Pectin and Boil Hard: After 30 minutes of boiling, stir in the liquid pectin. Bring the mixture back to a full, rolling boil that cannot be stirred down.
7. Boil for One Minute: Boil hard for exactly 1 minute, stirring constantly to prevent scorching. This rapid boil is crucial for activating the pectin and ensuring the jam will set properly.
8. Remove from Heat and Skim Again: Remove the saucepan from the heat. Again, skim off any foam that has accumulated on the surface.
9. Jar the Jam: Pour the hot jam into hot, sterilized half-pint jars, leaving 1/4 inch of headspace (the space between the surface of the jam and the rim of the jar). Using hot jars and hot jam helps to prevent thermal shock and breakage.
10. Seal the Jars: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the sterilized lids on the jars and screw on the bands until they are fingertip tight. Do not overtighten.
11. Process in a Water Bath: Carefully place the filled jars into a boiling water bath canner. Ensure the water level is at least 1 inch above the tops of the jars. Process for 5 minutes at altitudes up to 1000 feet. (For higher altitudes, adjust processing time as per canning guidelines.)
12. Cool and Check Seals: Using a jar lifter, remove the jars from the canner and place them upright on a clean kitchen towel. Let them stand undisturbed for 12-24 hours as they cool and seal. You will likely hear the satisfying “ping” as the lids seal. After cooling, check the seals by pressing down on the center of each lid. If the lid does not flex, it is sealed.
13. Label and Store: Label your jars with the contents and date. Store the sealed jam for up to 1 year in a cool, dark place. Unsealed jars should be refrigerated and consumed within a few weeks.

Expert Tips & Tricks

• Rhubarb Prep: For those with sensitive hands, wearing gloves when chopping rhubarb can prevent any slight skin irritation, although this is rare.
• Pineapple Drainage: A fine-mesh sieve is your best friend for thoroughly draining the crushed pineapple. Press down gently to extract as much liquid as possible.
• Jar Sterilization: Sterilize your jars and lids by boiling them in water for at least 10 minutes (or following manufacturer’s instructions). Keep them hot until you are ready to fill them.
• Headspace is Key: The 1/4 inch headspace is crucial for a proper vacuum seal during processing. Too much headspace can lead to a weak seal, while too little can cause the jam to bubble out during processing, potentially compromising the seal.
• Water Bath Timing: Ensure your water bath is at a full, rolling boil before you start timing the 5 minutes. For every 1,000 feet of altitude above sea level, add 1 minute to the processing time.

Serving & Storage Suggestions

This Rhubarb Pineapple Jam is incredibly versatile. Smear it generously on toasted artisanal bread, buttery scones, or fluffy buttermilk biscuits. It’s a sensational topping for yogurt, oatmeal, or pancakes. For a more adventurous culinary use, try it as a glaze for pork tenderloin or a filling for shortbread cookies.

Storage: Properly sealed jars of Rhubarb Pineapple Jam will maintain their quality for up to 1 year when stored in a cool, dark, and dry place. Once a jar has been opened, it must be refrigerated and consumed within 3-4 weeks. If you discover a jar has not sealed properly (the lid flexes when pressed), it must also be refrigerated and used promptly.

Nutritional Information

While jam is a delightful treat, it is high in sugar. This information is an estimation and can vary based on exact ingredients and portion size.

Nutrient	Amount per Serving	% Daily Value
Calories	612.7 kcal	N/A
Calories from Fat	1 g	0 %
Saturated Fat	0 g	0 %
Cholesterol	0 mg	0 %
Sodium	4.3 mg	0 %
Total Carbohydrate	157.8 g	52 %
Dietary Fiber	2.1 g	8 %
Sugars	154.3 g	617 %
Protein	0.8 g	1 %

Note: Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While this recipe is wonderfully balanced as is, a few creative tweaks can offer new dimensions:

• Spicy Kick: Add a pinch of cayenne pepper or a finely minced red chili pepper to the saucepan during the initial cooking phase for a hint of heat that beautifully complements the tart rhubarb and sweet pineapple.
• Citrus Zest: Incorporate the zest of one lemon or lime along with the rhubarb and pineapple for an extra layer of bright, fragrant flavor.
• Herbal Notes: A sprig of fresh mint or a tablespoon of finely chopped basil added during the last 10 minutes of cooking can impart a surprising and refreshing herbaceous note. Remove the sprig before jarring.
• Other Fruits: While pineapple is key to this specific flavor profile, you could experiment by adding a small amount of other fruits like strawberries or raspberries for a mixed fruit jam, though this will alter the characteristic rhubarb-pineapple taste.

FAQs

Q: Why is my jam not setting properly?
A: Several factors can contribute to jam not setting. Ensure you are using the correct type of pectin (liquid in this case), that you brought the jam to a full rolling boil for the specified time, and that you didn’t add too much extra liquid. Using older pectin that has lost its potency can also be a cause.

Q: Can I use frozen rhubarb for this recipe?
A: Yes, you can use frozen rhubarb. Make sure it is thoroughly thawed and drained of excess moisture before measuring and adding it to the pot. You may need to slightly adjust cooking time.

Q: Is it safe to can this jam if I don’t have a water bath canner?
A: For safe, shelf-stable canning, a boiling water bath is the recommended method for high-acid foods like fruit jams. If you are unable to use a water bath, the jam can be stored in the refrigerator and consumed within 3-4 weeks.

Q: How can I tell if the jam has sealed?
A: Once the jars have cooled completely (usually 12-24 hours), press down on the center of the lid. If the lid is firm and does not flex, it has sealed. You may also hear a “pinging” sound as the jars cool, indicating the seal has formed.

Q: Can I reduce the sugar in this recipe?
A: Reducing the sugar significantly can affect the jam’s ability to set and its shelf life, as sugar acts as a preservative. If you wish to use less sugar, consider using a commercial low-sugar or no-sugar-added pectin, but be aware that this may require significant recipe adjustments and will likely result in a softer set.

This Rhubarb Pineapple Jam is more than just a preserve; it’s a jar of sunshine, a tangy-sweet delight that brings a smile to any occasion. It’s a reminder of spring’s vibrancy, captured and bottled for enjoyment year-round. I encourage you to try this recipe, to experience the joy of making something delicious from scratch, and to savor every spoonful. It’s perfect spread on a warm piece of toast or enjoyed straight from the spoon on a quiet afternoon. Happy canning!