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Strawberry Rhubarb Pineapple Jam

Close-up of bright red Strawberry Rhubarb Pineapple Jam texture in a small clear glass bowl.
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Make this bright, tart, and sweet jam combining strawberries, rhubarb, and pineapple. This recipe uses simple ingredients for a flavorful summer preserve.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and chopped
  • 2 cups fresh rhubarb, chopped into 1/2 inch pieces
  • 1 cup fresh or canned pineapple, finely chopped
  • 4 cups granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare your jars and lids for canning if you plan to process the jam.
  2. Combine the chopped strawberries, rhubarb, and pineapple in a large, heavy-bottomed pot.
  3. Stir in the granulated sugar and lemon juice. Let the mixture sit for 30 minutes to draw out the juices.
  4. Place the pot over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil rapidly.
  5. Once boiling, reduce the heat slightly to maintain a steady, rolling boil. Stir frequently to prevent scorching on the bottom of the pot.
  6. Cook for 15 to 25 minutes, or until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or when a small amount dropped onto a chilled plate wrinkles when pushed.
  7. Remove the pot from the heat. Skim off any foam that forms on the surface.
  8. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean.
  9. Process the jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary, or store in the refrigerator for short-term use.

Notes

  • If you prefer a smoother jam, you can pulse the fruit mixture briefly in a food processor before cooking.
  • This recipe makes a tart and sweet jam; increase the sugar by 1/2 cup if you prefer a sweeter spread.
  • For canning, always follow current USDA guidelines for safe home food preservation.

Nutrition

Find it online: https://cravybite.link/strawberry-rhubarb-pineapple-jam/