November 24, 2017

Pineapple Rhubarb Jam

Pineapple Rhubarb Jam

Faith Pineo Photo | Pineapple Rhubarb Jam

2012 rhubarb leaves

Faith Pineo Photo | 2012 rhubarb leaves

The rhubarb has gone crazy this year. The leaves are over 3 feet wide, the stalks are over 3 feet high and it’s still growing! We worried over it last year when it came up in both spring and fall due to our weird growing season. So we just put on a little extra “dressing” (or manure as most people call it), crossed our fingers and hoped for the best.

Now we have lots of rhubarb and are trying to come up with clever ways to use it. This quick recipe is a cinch to put together and can be used in all sorts of ways. We’ve been thinking that pound cake (maybe lightly toasted on the grill), with a spoonful of this jam and a dollop of whipped cream would be an elegant end to a meal some summer night. Or how about a bit on some vanilla ice cream? Maybe strawberry? Or take it one step further: Mix a couple of spoonfuls of the jam into some softened ice cream, pop in the freezer to harden. Then scoop it into bowls or cones and top with either some hot fudge sauce or Magic Shell. Heavenly! Or how about brushing some on grilled chicken or fish or ….

Use your imagination. But first, go make some jam!

Pineapple Rhubarb Jam

5 cups chopped rhubarb (if you have an extra 1/2 cup, it’s OK, just toss it in)
4 cups sugar
8 oz. can crushed pineapple (do not drain)
small box of strawberry gelatin

Combine all ingredients in a large pot. Bring to a boil and cook for 12-14 minutes. Stir constantly.

Immediately pour into hot, sterilized pint jars and cover tightly. They will seal as they cool. Check that they have, in fact, sealed before tucking them away on the pantry shelf. If they haven’t, simply put them in the fridge and use within 2-3 weeks.

Makes approx. 3 pints.

– Faith Pineo