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Quick Rhubarb Pineapple Jam

A vibrant and tangy jam made from tart rhubarb and sweet pineapple, perfect for spreading on toast or yogurt.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Condiments
Cuisine: American, Homemade
Calories: 50
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups fresh rhubarb, chopped Use firm, bright rhubarb.
  • 1 cup fresh pineapple, chopped Use ripe pineapple for best flavor.
  • 1 cup sugar Adjust based on sweetness of fruit.
  • 1/4 cup water
  • 1 tablespoon lemon juice Adds brightness to the flavor.

Method
 

Cooking
  1. In a medium saucepan, combine the chopped rhubarb, pineapple, sugar, water, and lemon juice.
  2. Bring the mixture to a boil over medium heat, stirring frequently to ensure nothing sticks.
  3. Once boiling, reduce the heat and let it simmer gently for about 15-20 minutes, keeping an eye on it.
  4. After boiling, remove the pan from heat and let the jam cool slightly before transferring it to sterilized jars.
  5. Store your creations in the refrigerator.

Notes

This jam is delicious on toast, yogurt, or desserts. For best freshness, store in sterilized jars in the refrigerator for up to three weeks. Can also be frozen in small portions.