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Rhubarb Pineapple Jam
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Another great way to use up your bumper crop of rhubarb!
3 cups chopped rhubarb
1 (19.00 ounces) can crushed pineapple, drained
5 cups granulated sugar
6 ounces liquid pectin
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 lable. Store for up to 1 year in a cool dark place.
7 half pint jars
41 minutes 10 minutes prep time 31 mins cook time
I used powdered pectin & only 4 cups of sugar. It turned out great.
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