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Pineapple Rhubarb Jam

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Ingredients
  Pineapple 1
  Orange 1
  Lemon 1
  Rhubarb 7 Cup (112 tbs), cut up
  Sugar 7 Cup (112 tbs)
Directions

Remove top from pineapple.
Cut pineapple into wedges and cut rind and eyes from wedges.
Remove core.
Cut unpeeled orange and lemon into quarters; discard seeds.
Grind pineapple, orange and lemon in food chopper, using medium blade.
Combine fruit and sugar.
Cover; refrigerate at least 5 hours.
Prepare fruit jars.
Pour fruit mixture into large kettle; heat to boiling.
Stirring frequently, boil gently over medium heat 25 minutes or until jam thickens.
Fill jars and cool and store.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Servings: 
8

Rate It

Your rating: None
4.25
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 767 Calories from Fat 3

% Daily Value*

Total Fat 0.41 g0.63%

Saturated Fat 0.07 g0.37%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5.6 mg0.2%

Total Carbohydrates 198 g65.9%

Dietary Fiber 4.3 g17.3%

Sugars 189 g

Protein 2 g3.6%

Vitamin A 4.4% Vitamin C 128.6%

Calcium 12.1% Iron 3.6%

*Based on a 2000 Calorie diet

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Pineapple Rhubarb Jam Recipe