Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam. A jam my Newfoundland grandmother made in the Spring when seasonal rhubarb became available.
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 favor using fresh fruit these days and if I add gelatine at all, it is unflavored instead of the artificially flavored 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.
If you plan on bottling this jam properly and safely, Bernardin, the mason jar company, has a great guide here.
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 in order to slice it off and bake with the jam in individual ramekins as many at a time as you like. Find that Quick Fruit Cobbler recipe here.
Like this Pineapple Strawberry Rhubarb Jam recipe?
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- 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 (optional)
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
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.
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.
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.
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