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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

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