This simple recipe for Rhubarb Pineapple Jam calls for diced rhubarb, crushed pineapple, sugar, and low-sugar pectin. It can be whipped up in just around 30 minutes, from prep to serving!
And if you love Rhubarb Pie, adding a pinch of cinnamon turns it into your favorite summertime dessert!
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Easy Rhubarb Pineapple Jam
I believe homemade jams are amazing and simple. If you can read and follow directions, you got this, even if you've never made jam before!
Guys, I have had the BEST feedback for this recipe. I shared it with my folks, my Aunts and sis-in-law too. And this one got 5 stars from everyone. That's how good it is!!
I am just finishing a late night snack of Greek plain yogurt topped with the rhubarb pineapple jam. It’s heavenly. You left it with soft chunky bits in it. It tasted like I was eating fruit pie and whipped cream. It was delicious!
from Lia
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Fresh or frozen rhubarb - if you use frozen, allow it to thaw first, then measure exactly 4 cups.
- Crushed pineapple. I used canned pineapple and have not used fresh pineapple in this recipe.
- Pure cane sugar. It's more pure and derived from sugar cane. Granulated sugar is more processed and can be made from sugar beets or sugar cane.
- Pectin - this recipe was developed using sure-jell low-sugar pectin. (See the notes in the FAQ section if you can't find the pink box.)
- Cinnamon (optional) - I've made this with and without cinnamon. I love the additional of cinnamon, it makes it taste like rhubarb pie!
Rhubarb pie jam instructions
This is a photo overview of the instructions. For the written directions, scroll down to the bottom to the recipe card.
If you're wondering what a full-rolling-boil looks like, check this out this video. It's short, (14 seconds) and a great example of what it looks like.
Equipment
- A wooden spoon, measuring cups and spoons, ladle and funnel.
- A large heavy-bottom pot to cook the jam in.
- Canning jars - you will need seven 8 ounce or 14 four ounce jars.
Don't forget to check out my Amazon storefront for all the canning supplies you need.
FAQ's
Both rhubarb and pineapple are low in pectin. To get the jam to set, you'll need to use pectin. Otherwise it will be watery.
If you can't find the pink low-sugar pectin, you can use the regular sure-jell instead. Increase the amount of sugar to 6 ½ cups.
Don't be afraid, it isn't scary in the least! If anything, it's a little more like science. Measure well and use the exact amounts the recipe calls for, and you'll be set. Have more questions? Check out How to Make Jam: A Complete Guide.
Top Tip
Do not change the amount of fruit or sugar needed for this recipe. If you do it may not process correctly and the jam could mold.
- Sterilize the canning jars, lids and rings before starting the jam. Keep it in hot water until you're ready to fill them.
- Wipe the top of the jars before adding the lids. If there's jam on them, they will not seal.
Storage
Refrigerate the jar after opening. It will last a couple weeks refrigerated. If any jars did not seal, you can reprocess them in a water bath for 10 minutes or just refrigerate it.
Pantry - Sealed jars will keep up to six months in the pantry.
Related recipes
Isn't this a lovely preserve? There are many more fantastic jams to try on the blog. If you have leftover rhubarb, try the Strawberry Rhubarb Jam next!
The Apricot Jam Recipe is so fresh and delicious. And the Sure Jell Strawberry Jam will have you dreaming of summertime!
If you're looking for more ideas check out Gourmet Jams and Jellies.
I am such a fan of homemade jelly and jam. Even if you've never made jam before, you got this!! Follow the instructions, make the jam and tell me what you think in the comment section!
Rhubarb Pineapple Jam
Equipment
- 7 eight-ounce canning jars
Ingredients
- 4 cups rhubarb
- 4 ½ cups pure cane sugar (divided)
- 20 ounce can crushed pineapple (do not drain)
- low sugar sure jell pectin (That's the pink box)
- ½ teaspoon cinnamon (optional)
Instructions
- Clean the rhubarb and dice into small pieces. Measure exactly four cups and place it in a large heavy bottom stock pot. Add the can of crushed pineapple.
- Measure the sugar adding ½ cup to a small bowl. Mix the pectin together with ½ cup sugar, mix to combine. Add the pectin mixture to the rhubarb and pineapple in the pan.
- Place the pan over high heat. Stir constantly using a wooden spoon. Do not leave the stove, when I say stir constantly, you really need to! It can easily scorch if left unattended.
- Bring the mixture to a boil, reduce the heat to medium to medium-high. Boil, stirring constantly for 10 minutes.
- After 10 minutes, add the remaining sugar and cinnamon (if using). Return to a boil. Boil exactly one minute. After one minute, remove from heat.
- Immediately ladle the jam into clean, sterlized jars. Clean off the rims of the jars after filling. Add the lid and screw on the rings. Process in a hot water bath for 10 minutes. Remove and allow to sit at room temperature until completely cooled and sealed.
- This fills 7 half pint jars. Store sealed jars in your pantry. Opened jars or jars that did not seal should be stored in the refrigerator.
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