Zutaten für Rhubarb Pineapple Jam
- 4 cups chopped rhubarb (about 1 lb)
- Crushed Pineapple
- Granulated Sugar
- Liquid Pectin
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Zubereitung von Rhubarb Pineapple Jam
- Wash and chop the rhubarb and pineapple.
- Combine the chopped rhubarb, pineapple, and sugar in a large, heavy-bottomed saucepan.
- Stir over medium heat until the sugar dissolves completely.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Boil hard, uncovered, for 30 minutes, stirring frequently to prevent sticking and burning. Skim off any foam that rises to the surface.
- Remove from heat and stir in the liquid pectin, stirring vigorously for 1 minute.
- Return to a rolling boil for 1 full minute, stirring constantly.
- Remove from heat and skim off any remaining foam.
- Ladle the hot jam into sterilized half-pint jars, leaving ¼ inch headspace.
- Wipe the jar rims clean, place lids and bands on jars, and tighten fingertip-tight.
- Process jars in a boiling water bath for 5 minutes at altitudes up to 1000 feet. Adjust processing time according to your altitude if necessary (consult a canning guide for details).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check the seals to ensure they are airtight. Label and store in a cool, dark place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
617g
Fat
0g
Carbs
52g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit Easy Fall Low Fat Spring Stove Top Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Comfort Food Low In Something Tropical Fruit Pineapple Taste Mood Equipment Number Of Servings Technique Water Bath
