I received this recipe years ago from my aunt but never got around to trying it until recently. I do have an abundance of rhubarb so I’m always looking for ways to enjoy it!

Last rhubarb harvest.

Last rhubarb harvest.

Rhubarb Jam

5 cups sliced rhubarb (fresh or frozen)
5 cups sugar
20oz can of unsweetened crushed pineapple, undrained
¼ cup water
1- 6oz package of strawberry gelatin

In a large pot combine the rhubarb, sugar, pineapple and water. Bring to a boil then reduce the heat and simmer, uncovered for about 20 minutes or until the rhubarb is soft.

Combine everything but the gelatin in a large pot.

Combine everything but the gelatin in a large pot.

Add gelatin and stir until dissolved.

Remove from the heat and ladle the hot jam into your prepared jars. Leave ¼” headspace. Wipe rims and screw on the lids.

Place in your water bath canner and process for 10 minutes (1000 feet altitude or less). Removed from caner and allow to cool.

Rhubarb Jam

Rhubarb Jam

Store in a cool pantry.

Ready for the pantry.

Ready for the pantry.

This jam has a sweet sour taste and I think it could be used in place of sweet and sour sauce in a recipe!

Linked To: MerryMondayLinkyParty, TheBackyardFarmingConnection, TheGatheringSpot, PennyPinchingParty, WonderfulyCreativeWednesdays, ThursdayFavoriteThings, CreateItThursday, FabulouslyFrugalThursday, FromTheFarm, PinJunkiePinParty, CleverChicksBlogHop

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