Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam
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Pineapple Strawberry Rhubarb Jam a.k.a. Heavenly Rhubarb Jam. A jam my Newfoundland grandmother made in the Spring when seasonal rhubarb became available.
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.
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.
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.
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.
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!
Originally published October 2009. Updated June 2020.
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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.
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 teaspoon powdered gelatine dissolved in ¼ cup water (Or low sugar pectin. SEE NOTE BELOW)
Instructions
- 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 teaspoon 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.
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
65Amount 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.
The color of this drew me right in, it's fabulous! I would never have thought to add pineapple to rhubarb, but I have to try this before the rhubarb is all gone.
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 🙂
Hi Barry,
How much low sugar pectin do you use is you don’t want to add the gelatin? Thanks1
Barry. How many bottles did you use for this. Thanks