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.
Jams and Compotes
AuthorBarry C. Parsons
6cupsdiced rhubarb, fresh or frozen
4cupsfresh golden pineapple, diced small
1 ½cupssugar(more or less to taste)
2tsppowdered 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.