Pineapple Strawberry Rhubarb Jam

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Get it on Google Play


6 cups diced rhubarb, fresh or frozen

4 cups fresh golden pineapple, diced small

3 cups chopped strawberries

1 ½ cups sugar (more or less to taste)

2 tsp powdered gelatin dissolved in ¼ cup water (optional)


1. 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.

2. If you like a more jelly-like consistency, while the jam is still hot, you can add 2 tsp powdered gelatin mixed into ¼ cup water.

3. Let the gelatin 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.

4. 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. Servings 1 quart jam.

Bon Appetit!

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