Easy Rhubarb Pineapple Jam

 This is such an easy, delicious jam to make. Totally worth repeating this timeof year. 

Enjoy! 

The rhubarb in our yard is growing like a weed-finally! 

Summertime is here, with hot days and somewhat cool nights, the weather that this weird celery looking plant loves. 

I remember as a little kid trying to eat it by dipping pieces in a little bag of sugar-it's so sweet/tart that way- the original "sweetart"!

Rhubarb is actually a vegetable plant, but is mainly used in dessert or sweet things so it is generally thought of as a fruit. Ancient medicine used this plant for its laxative benefits?! Another name for Rhubarb is "Pie Plant" for its most used form-Rhubarb Pie. 

I chose to make this super simple Rhubarb Pineapple jam. I even "canned" the jam so that it has a pantry shelf life, but this could easily be made and frozen or refrigerated. 

Believe it or not it uses a box of Jello as the thickening agent and that is also what gives this jam its vibrant color. 

I think it gives this jam a fruit punch flavor that goes so well with the tartness of the rhubarb and pineapple. It is so good paired with something creamy, like I have pictured. That's a buttery, flaky croissant, spread with a Greek yogurt cream cheese and then slathered with the jam. 

It was soo good! I wouldn't be surprised if I wasn't making joyful sounds while I was eating it!

I love how simple it is to make and if you chose to can the jars just follow the jar makers basic instruction or canning instructions for jam here.

INGREDIENTS:

10 cups chopped fresh rhubarb

1 (20 ounce) can crushed pineapple, undrained

2 cups white sugar

1 (6 oz. or two-3 oz.) package strawberry or cherry flavored gelatin

DIRECTIONS:

1. Place the rhubarb, pineapple and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 18-20 minutes. 
2.  Stir in gelatin until completely blended and cook for another 2-3 minutes. Remove from heat.
3. Ladle into sterile glass jars to can per instructions or plastic containers to refrigerate or freeze.    
4. These freeze beautifully for a year, once thawed they last about a month in the frig(if it takes that long to eat it!). Of course if you choose to can these they would have a pantry shelf life of 1-2 years. Mine don't last that long because I give them away as gifts and we really enjoy eating it on toast, bagels, in smoothies and over ice cream.

This recipe is adapted from Rhubarb-Central.com

Enjoy!

This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish