Time to kick off the summer; and nothing says summer like rhubarb. It may be the first thing to pop-up in the garden, but that certainly doesn't mean we it'll be going anywhere anytime soon. Now to begin with a sweet favorite: jam - pineapple-rhubarb jam to be exact!
NOTE: When using rhubarb, discard the leaves. The leaves are poisonous and should not be consumed nor put into your compost.
6 Cups of Rhubarb Diced
1 Pineapple Cored and Pureed
5 Cups of white Sugar
2 Tbsp Honey (local is always a plus)
1/2 Cup Water
1 Package Pectin
Optional: 1 Cup of Purred Strawberries for sweetness
Dice/puree your rhubarb, pineapple, and strawberries. I used a food processor to get fine pieces to alleviate chunks. It is up to your preferences of chunky consistency in your jam as to how fine you chop.
Add rhubarb, pineapple, strawberries, water,sugar and honey to a large pot. Bring to a boil. Once it is boiling, lower heat to a simmer for 12-15 minutes. Stir occasionally.
Add in your pectin. Mix until it is completely dissolved and remove from heat.
Get your jars ready! Jars and lids need to be placed in boiling water to ensure they will seal.
Pour your jam mixture into hot jars and seal.
Tip: Your sweetness will increase with strawberries, honey, and sugar. If you enjoy more of a tart taste, alter your measurements as needed.
How to enjoy? Add this sweet jam to toast, muffins, or brie cheese & crackers, and more!