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Homemade Rhubarb Strawberry Pineapple Jam

The other day as I was gathering rhubarb to make some delicious Homemade Rhubarb Strawberry Pineapple Jam, I began to reminisce. As you all know by now, my Mother has always been an avid gardener. Ever since I was a little girl she has grown just about every vegetable you can think of in her gardens. Yes, I did say gardens!

When I was a child, Mom always had three garden plots. Dad always tilled the gardens every spring while Mom strategically planned what vegetable would be planted where, and when. Now, at the age of 82, both she and my Dad still plant a garden every spring;  through the years they have cut back to one small garden.

This year they recruited their, (soon-to-be seven year old), great-grandson to help plant sweet corn. He loved helping them! Maybe he will have his own garden plot someday.

Rhubarb Strawberries Pineapple

One of the vegetables Mom always has an abundance of in her garden is rhubarb. Rhubarb is a perennial plant (the kind that grows from year to year) which forms large fleshy leaves and produces stalks similar to celery.

According to the Michigan State University – Rhubarb is an ancient plant traced back to China in 2700 BC. It was used for medical purposes as a laxative, to reduce fever and cleanse the body. Rhubarb can be eaten raw, but because of its tart flavor, it is more often cooked and sweetened with sugar. It is called the “pie plant” because one of its most popular uses is as pie filling. The leaves of rhubarb should never be eaten because the leaves and roots contain a toxic poison called oxalic acid.

Rhubarb Pineapple Jam 1

Picture of rhubarb plants growing in my parent’s garden.

Harvesting rhubarb is actually fun; there are two ways to harvest rhubarb. One is to use a sharp knife to cut off the stalks and the second is to gently pull and twist the stalk until the stalk breaks off from the plant. Try to pick stalks that are at least 10” or longer. The deeper the red color of the stalks, the more flavorful. The larger stalks are not as tender and stringy as the medium-sized stalks.

To ensure that the plant has enough energy stored up to make it through the winter, never harvest all the stalks off your rhubarb plant.  After you cut the stalks from the plant, cut the leaves from the stalk and throw them away. The leaves of the rhubarb plant are poisonous and should never be eaten.

Rhubarb Pineapple Jam 2

Stalks of fresh rhubarb.

Harvesting rhubarb generally begins in April and May and is available through early summer.

Rhubarb Pineapple Jam 4

Rhubarb cut into bite-size chunks.

When cooking fresh rhubarb, remove any brown or scaly spots, trim ends and wash thoroughly. When cooking rhubarb do not use aluminum, iron or copper pans. The high acidity will react with the metal causing the rhubarb to turn a brownish color and also discoloring the pan.

Before storing rhubarb, remove the leaves from the stalks. The stalks can be kept in the refrigerator, unwashed and wrapped tightly in plastic for up to three weeks.

Rhubarb Pineapple Jam 6

Rhubarb cooking

Rhubarb is low in calories and composed of 95 percent water. It does contain potassium and a small amount of vitamin C and fiber, two grams per cup. Rhubarb can be used to make jellies, jams, cakes, muffins and combined with other fruits in baked sauces and beverages.

Rhubarb Pineapple Jam 7

Mixture of cooked rhubarb, pineapple and strawberry jello right before placing it in the mason jars.

My Mother has been making this delicious jam recipe for as long as I can remember. All of my adult children love it! It also makes a great diy gift that’s perfect as a hostess or housewarming gift, teacher appreciation gift, birthday gift, etc… Just tie a cute ribbon around the top of the jar, add a loaf of fresh bread, place it all into a basket with a nice note and off ya go! 

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Finished pint-size mason jars filled with jam.

Homemade Rhubarb Strawberry Pineapple Jam

Yields 8 quart

A delicious and easy jam recipe.

40 minPrep Time

20 minCook Time

1 hrTotal Time

Save Recipe

Ingredients

  • 1 - 20 ounce can crushed pineapple
  • 10 cups rhubarb, fresh
  • 10 cups granulated sugar
  • 4 - 3 ounce packages strawberry Jello (*use gluten free gelatin)
  • 2 cups water

Instructions

  1. In a saucepan, combine fresh rhubarb, sugar and water.
  2. Bring mixture to a low boil and boil for 10 minutes.
  3. Add (drained) crushed pineapple and strawberry Jello to mixture.
  4. Return to heat and cook on a low boil for another 5 minutes.
  5. Remove from heat and immediately pour into hot, sterilized canning jars.
  6. Place canning lids and rings on jars and allow jars to cool to room temperature.
  7. Store in refrigerator or freezer until ready to serve.

Notes

I once used dye-free gelatin from Aldi's and although the jam tasted exactly the same, it was not the pretty red color like when we used the Jello brand. If you are thinking about actually canning the jam, make sure that both your glass jars and the canning lids are hot when filling them. Screw the canning rings on until snug. The jars of jam will be "sealed" when you hear a "pop" sound and can see an indentation in the center of the lid. If a lid doesn't seal, simply store it in the refrigerator or freezer. It will be fine and will keep well for months. (We always store our supply of jam in the freezer and take one out whenever we are ready to serve it.)

http://blessedbeyondcrazy.com/homemade-rhubarb-strawberry-pineapple-jam/

We refrigerate this jam, however, it freezes really well too. I currently have 5 pint and 5 quart in our basement freezer. I periodically give some away to family and friends. Once a jar is opened, it will keep for weeks… unless you are like my family and devour it within a matter of days!  We use Ball Wide-Mouth Mason Canning Jars for all of our canning. You can also find Purple Heritage Collection Pint Jars that are fun when giving this jam as a diy gift.

Rhubarb Strawberry Pineapple Jam 1

I hope that you enjoy this recipe as much as my family does. It really is an easy recipe; it just takes a little time. It’s totally worth it though.

Enjoy!
Linda

Sources:
Michigan State University Extension 
Gardening Know How
The Rhubarb Compendium
Wikipedia

About the author: Linda and Anna are a mother-daughter team that enjoy cooking, crafting and sharing advice with each other. Here they enjoy sharing all their new recipes and ideas with their readers.

{ 10 comments… add one }
  • JRMartin June 29, 2016, 7:53 pm

    Hi. This recipe looks delicious! Can you tell me the amount one batch yields?
    I’m thinking about making this for my daughters wedding 🙂
    Thank you ! God Bless!

    • Blessed Beyond Crazy June 30, 2016, 1:24 pm

      Hi there,
      If I recall, one batch yields 8 quart. Since you are thinking of making it for your daughters wedding, you might consider using smaller jars. I might also mention that we used some dye-free gelatin from Aldi’s and although the jam tasted exactly the same, it was not the pretty red color like when we used the Jello brand. If you are thinking about actually canning the jam, make sure that both your glass jars and the canning lids are hot when filling them. Screw the canning rings on until snug. The jars of jam will be “sealed” when you hear a “pop” sound and can see an indentation in the center of the lid. If a lid doesn’t seal, simply store it in the refrigerator or freezer. It will be fine and will keep well for months. (We always store our supply of jam in the freezer and take one out whenever we are ready to serve it.)
      Let me know if you have further questions.
      Good luck and congratulations of your daughter’s upcoming wedding!
      Linda

  • Cindy Grice April 25, 2016, 9:14 pm

    I’d like to incorporate real strawberries in this recipe. Any suggestions? Maybe replace an equal amount of strawberries for an equal amount of rhubarb? i.e. 1 cup to 1 cup?

    • Blessed Beyond Crazy April 26, 2016, 10:24 am

      Hi Cindy,
      I have never tried using fresh strawberries in this recipe but I’m sure it can be done. You may have to do a trial-an-error recipe until it is the right consistency. You might first do an experiment by cooking one cup of rhubarb by itself, and cooking one cup of strawberries by itself and see the different in the liquid amounts. That’s probably what I would personally do. At that point you would have a good idea on how to swap a cup or two of rhubarb with strawberries and won’t waste a whole batch of jam if it doesn’t work right the first time.
      Good luck! Let us know how it turns out if you do actually try it.
      Linda

  • Julia Douglass October 29, 2015, 10:27 am

    Does this not have to be water bath or pressure canned?

    • Blessed Beyond Crazy October 29, 2015, 6:47 pm

      Hi Julia,
      Nope. We never do a water bath or pressure can when we make this Rhubarb Strawberry Pineapple Jam. Just make sure that your sterilized jar are hot as you fill them with the jam and check to make sure that the lids seal. As the lids seal, you should hear a small “pop” noise and see that the center of the lid is slightly sunk in the middle. Occasionally when we make this, a lid might not seal because of a small chip in the jar or something. When that happens, we let it cool completely, put it in the refrigerator and we go ahead and use that jar right away. Very seldom do we have jars not seal, but it certainly can happen.
      Thanks for stopping by and leaving us a note.
      Here’s to happy jam making!
      Linda

  • Laureen May 23, 2015, 8:44 pm

    This look delicious, like the addition of pineapple.

    • Blessed Beyond Crazy May 27, 2015, 1:42 pm

      Hi Laureen,
      Yes, this recipe really is good. I love the combination of the rhubarb and pineapple too. This jam is super yummy on just about anything; including vanilla bean ice cream!
      Enjoy!
      Linda

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