Introduction
Oh friend, there’s just something magical about a jar of homemade jam, isn’t there? It’s like capturing sunshine in a glass, especially when it’s bursting with bright, seasonal flavors. This Rhubarb Pineapple Jam recipe? It’s pure magic. It takes those lovely, tart rhubarb stalks and pairs them with the tropical sweetness of pineapple for a taste sensation that’s truly unforgettable. Forget store-bought; making jam at home is SO much easier than you think, and this little batch is perfect for beginners. Get ready to fill your kitchen with the most incredible aroma!
Why You’ll Love This Recipe
- Fast: No complicated canning required for this small batch – just a quick cook-down!
- Easy: Simple ingredients, simple steps. Perfect for a weekend project or even a weeknight whim.
- Giftable: Pour it into cute jars, add a ribbon, and boom – you’ve got the most thoughtful homemade gift.
- Crowd-pleasing: Everyone from kids to grown-ups adores the sweet and tangy flavor combination.
Ingredients
- 3 cups fresh rhubarb: Those beautiful pink and green stalks! Give them a good wash and trim off the ends.
- 3 cups fresh pineapple: Adds incredible natural sweetness and a tropical twist that complements the rhubarb perfectly. Make sure it’s ripe!
- 2 cups granulated sugar: The essential partner for setting jam and balancing the tartness.
- 2 tablespoons fresh lemon juice: Brightens everything up and helps with the gelling process.
- 1 tablespoon lemon zest: Adds an extra layer of citrusy aroma.
- ½ teaspoon vanilla extract: A little secret ingredient that rounds out all the flavors beautifully.
How to Make It
Okay, let’s get cooking! Grab a nice, heavy-bottomed pot. This will help prevent scorching. Combine the chopped rhubarb and finely chopped pineapple in the pot. Stir in the granulated sugar. Give it all a good mix right there in the pot. The sugar will start drawing out the juices from the fruit.
Now, let it sit for about 20-30 minutes. You’ll see the fruit getting juicy. This maceration step helps the fruit release liquid before you even turn on the heat, which is great for jam!
Once it’s juicy, add the fresh lemon juice and lemon zest to the pot. Stir again. Place the pot over medium heat. Stir frequently as it heats up, making sure the sugar dissolves completely.
Bring the mixture to a boil, then reduce the heat slightly and let it simmer gently. You want a consistent, bubbly simmer, not a rolling, splashing boil. Stir often to prevent it from sticking to the bottom. As it simmers, the fruit will break down and the liquid will start to thicken. This will take about 20-30 minutes, maybe a little longer.
Towards the end of the cooking time, stir in the vanilla extract. Keep simmering and stirring until the jam has thickened to your liking. How do you know it’s done? A classic test is to put a small plate in the freezer before you start cooking. When you think the jam is ready, take the plate out, drop a little spoonful of hot jam onto it, and let it sit for 30 seconds. Tilt the plate – if the jam wrinkles and holds its shape instead of running all over, it’s ready!
Carefully remove the pot from the heat. Let it sit for a few minutes, then ladle the hot jam into clean jars. Leave a little headspace at the top. Screw on the lids.
Substitutions & Additions
- Different Fruits: No pineapple? Try apples, strawberries, or even peaches with the rhubarb. Adjust sugar based on the sweetness of the fruit.
- Spice it Up: A pinch of ground ginger or cinnamon added during the simmering phase can add wonderful warmth.
- Hello, Herb Garden! If you’re feeling adventurous, you could add a teaspoon of finely chopped fresh mint or a tiny pinch of dried culinary lavender (seriously, just a tiny bit) during the last 5 minutes of cooking for a unique twist, but the base rhubarb-pineapple is amazing on its own!
- Less Sugar: You can try reducing the sugar slightly, but keep in mind it affects the set and shelf life. Jam with less sugar might be softer and needs to be refrigerated.
Tips for Success
- Use Ripe Fruit: Ripe pineapple is sweetest and has the best flavor. Fresh, firm rhubarb is key.
- Stir, Stir, Stir: Don’t walk away! Especially as it thickens, stirring prevents sticking and burning.
- Test for Doneness: That frozen plate test is your best friend. It really shows you the final texture once it cools.
- Clean Jars: While this isn’t a traditional long-term canning recipe that requires sterilization for shelf-stability at room temp, using very clean jars is still important for fridge storage. Run them through the dishwasher or wash them well with hot, soapy water.
How to Store It
Once your jam is cooled and in jars, store it in the refrigerator. Because this isn’t processed using traditional canning methods for shelf stability, refrigeration is a must. It will keep beautifully in the fridge for up to 3-4 weeks. If you want to keep it longer, you could freeze it in freezer-safe containers for several months.
FAQs
- Can I use frozen rhubarb or pineapple? Yes! Thaw them first and drain off any excess liquid before measuring.
- What if my jam is too thin? Put it back on low heat and simmer gently, stirring, for another 5-10 minutes until it thickens further. Make sure you did the cold plate test.
- What can I do with this jam? Oh, SO many things! Spread it on toast, scones, or biscuits. Swirl it into yogurt or oatmeal. Use it as a topping for cheesecake or ice cream. Spoon it over pork or chicken for a sweet and savory glaze. The possibilities are endless!
Sweet & Tangy Homemade Rhubarb Pineapple Jam
Equipment
- heavy-bottomed pot Helps prevent scorching
- Jar(s) For storing the jam
- small plate For testing jam thickness (put in freezer before cooking)
Ingredients
Hauptzutaten
- 3 cups fresh rhubarb washed and ends trimmed
- 3 cups fresh pineapple ripe, finely chopped
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 0.5 teaspoon vanilla extract
Instructions
- Grab a nice, heavy-bottomed pot. Combine the chopped rhubarb and finely chopped pineapple in the pot. Stir in the granulated sugar. Give it all a good mix right there in the pot.
- Let it sit for about 20-30 minutes. You'll see the fruit getting juicy. This maceration step helps the fruit release liquid before you even turn on the heat.
- Once it's juicy, add the fresh lemon juice and lemon zest to the pot. Stir again. Place the pot over medium heat. Stir frequently as it heats up, making sure the sugar dissolves completely.
- Bring the mixture to a boil, then reduce the heat slightly and let it simmer gently. You want a consistent, bubbly simmer, not a rolling, splashing boil. Stir often to prevent it from sticking to the bottom.
- As it simmers, the fruit will break down and the liquid will start to thicken. This will take about 20-30 minutes, maybe a little longer.
- Towards the end of the cooking time, stir in the vanilla extract.
- Keep simmering and stirring until the jam has thickened to your liking. How do you know it's done? A classic test is to put a small plate in the freezer before you start cooking. When you think the jam is ready, take the plate out, drop a little spoonful of hot jam onto it, and let it sit for 30 seconds. Tilt the plate – if the jam wrinkles and holds its shape instead of running all over, it's ready!
- Carefully remove the pot from the heat. Let it sit for a few minutes.
- Ladle the hot jam into clean jars. Leave a little headspace at the top. Screw on the lids.