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Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam

Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam. A jam my Newfoundland grandmother made in the Spring when seasonal rhubarb became available.

Heavenly Rhubarb Jam in a small serving dish with full mason jar on the side

Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam

2020 Update. Rather than the gelatin or jelly powder in this recipe, I have now switched to using low sugar pectin in this jam. I use it a lot these days, like in our Blueberry Lime Jam. You can read more about it in that recipe.

The great thing about that type of pectin is that there is no minimum amount of sugar necessary for the pectin to work. This means you can tailor make your own version to make it less sweet and let the flavours of the ingredients shine.

An old family favourite.

My grandmother always made Heavenly Rhubarb Jam which was my favorite during my childhood. She used canned crushed pineapple and Strawberry Jell-o in her recipe but I tend to favour using fresh fruit these days.

Heavenly Rhubarb Jam on freshly buttered toast

Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam

If I add gelatine at all, it is unflavoured instead of the artificially flavoured gelatine that she did. All these years later, my kids now lap up this scrumptious, simple jam on fresh baked bread or their morning toast.

Heavenly Rhubarb Jam photo of frozen ingredients

I most often make this jam with previously frozen fruit.

If you plan on bottling this jam properly and safely, Bernardin, the mason jar company, has a great guide here.

Fresh Golden Pineapple cut in pieces on white background.

Fresh golden pineapple works very well in this recipe.

This is also one of the jams that I love to use when making individual servings of Quick Fruit Cobbler. You can use it to prepare a full family sized dessert or keep the cobbler dough frozen. 

Then you can slice it off the frozen dough in rounds and bake with the jam in individual ramekins as many at a time as you like. Find that Quick Fruit Cobbler recipe here.

Heavenly Rhubarb Jam ingredients in a n enameled pot

Take the time to gently melt the frozen fruit on low temperature.

Love strawberry recipes too?

Be sure to check out our collection of 50 Recipes for Strawberry Inspiration. From strawberry cake to strawberry balsamic salad and much much more!

Strawberry Festival photo collage with title text added for Pinterest

Originally published October 2009. Updated June 2020.

Like this Pineapple Strawberry Rhubarb Jam recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

Heavenly Rhubarb Jam on toast with title text added for Pinterest

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Heavenly Rhubarb Jam photo with title text added for Pinterest

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Heavenly Rhubarb Jam in a small serving dish with full mason jar on the side
Yield: 65 servings (1 tbsp)

Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam - a jam my Newfoundland grandmother made in the Spring when seasonal rhubarb became available.

Ingredients

  • 6 cups diced rhubarb, fresh or frozen
  • 4 cups fresh golden pineapple, , diced small
  • 3 cups chopped strawberries
  • 1 ½ cups sugar, (more or less to taste)
  • 2 tsp powdered gelatine dissolved in ¼ cup water (Or low sugar pectin. SEE NOTE BELOW)

Instructions

  1. Combine the rhubarb, pineapple,strawberries and sugar all together in a 2 quart pot and simmer gently over low heat for about an hour, stirring occasionally
  2. If you like a more jelly-like consistency, while the jam is still hot, you can add 2 tsp powdered gelatine mixed into ¼ cup water.
  3. Let the gelatine stand in the water for about 10 minutes before adding to the hot jam and stirring until completely dissolved in the jam. Remove from heat and bottle according to the manufacturers recommended method. 
  4. If you do not plan to bottle it, it will keep for a couple of weeks in a covered container in the frideg. The jam makes a great base for a cobbler as well.

Notes

Rather than the gelatin or jelly powder in this recipe, I have now switched to using low sugar pectin in this jam. I use it a lot these days, like in our Blueberry Lime Jam. You can read more about it in that recipe.

The great thing about that type of pectin is that there is no minimum amount of sugar necessary for the pectin to work. This means you can tailor make your own version to make it less sweet and let the flavours of the ingredients shine.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

65

Amount Per Serving Calories 28Saturated Fat 1gSodium 1mgCarbohydrates 7gFiber 1gSugar 6gProtein 1g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Irma

Tuesday 28th of July 2020

I have two questions. The first one is the same as one other commenter.. 1. How much low sugar pectin do you use ? 2. Do you put the low sugar pectin into the 1/4 Cup of water and let it stand for 10 minutes? Thanks.

Joanne

Friday 3rd of July 2020

Barry. How many bottles did you use for this. Thanks

Anastasia

Monday 29th of June 2020

Barry, this jam looks delicious. I plan on making it tomorrow after picking up some fresh rhubarb, but I have a question about the low sugar pectin. How much do I need and when do I add it to the jam ?

Catherine

Saturday 27th of June 2020

Great jam but what brand of low sugar pectin do you use in this jam.? Where in St. John's can yu purchase it? Thanks keep them coming :-)

Maureen Sexton

Saturday 27th of June 2020

Hi Barry,

How much low sugar pectin do you use is you don’t want to add the gelatin? Thanks1

Jean Martelle

Saturday 27th of June 2020

Can you make that jam and omit pineapple. My daughter is allergic

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