Best Amish Rhubarb Pineapple Jam

Get ready to discover a true taste of homemade goodness with this incredible Amish Rhubarb Pineapple Jam. This recipe brings together the tartness of fresh rhubarb with the sweet tropical zing of pineapple, creating a preserve that is simply irresistible. It’s a classic for a reason, cherished for its bright flavor and versatility.

Why You Will Love This Recipe

You’ll adore this jam for its perfect balance of sweet and tangy flavors. It’s an easy-to-follow recipe that yields a vibrant, delicious jam, making it perfect for both experienced canners and beginners alike. Plus, it’s a fantastic way to preserve the seasonal bounty of rhubarb!

Ingredients

• 6 cups chopped rhubarb (about 1 1/2 pounds)
• 4 cups granulated sugar
• 1 (20 ounce) can crushed pineapple, undrained
• 1/4 cup lemon juice (freshly squeezed preferred)
• 1/2 teaspoon ground cinnamon (optional, but highly recommended)

Step-by-Step Instructions

1. In a large, heavy-bottomed pot or Dutch oven, combine the chopped rhubarb, granulated sugar, crushed pineapple (with its juice), and lemon juice. If using, stir in the ground cinnamon.
2. Stir everything together thoroughly. Let the mixture sit at room temperature for at least 30 minutes, or even a few hours, to allow the sugar to draw out the juices from the rhubarb. This helps prevent scorching.
3. Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to prevent sticking.
4. Once boiling, reduce the heat to medium-low. Simmer gently, stirring occasionally, for 30-45 minutes, or until the jam thickens to your desired consistency. To test for doneness, place a spoonful of jam on a chilled plate, let it cool for a minute, then draw your finger through it. If the line remains and the jam doesn’t immediately flood the space, it’s ready.
5. Carefully ladle the hot jam into hot, sterilized canning jars, leaving 1/4 inch headspace.
6. Wipe the rims of the jars clean, place the lids, and then screw on the bands until fingertip tight.
7. Process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if necessary).
8. Remove the jars from the canner and let them cool undisturbed on a towel-lined counter for 24 hours. Check seals; any unsealed jars should be refrigerated and consumed within a few weeks.

Expert Tips / Pro Tips

For the best texture, ensure your rhubarb is fairly fresh. Don’t overcook the jam, as it will continue to thicken as it cools. Always use a large enough pot to prevent boil-overs, and stir frequently, especially as the jam thickens. If you prefer a smoother jam, a potato masher can be used gently to break down any larger pieces of rhubarb towards the end of cooking.

Variations & Substitutions

For an extra layer of flavor, consider adding a pinch of ground ginger along with the cinnamon. If fresh pineapple isn’t available, quality canned crushed pineapple works wonderfully. You can also experiment with different fruit combinations; a small amount of finely diced peaches could add an interesting twist. For a less sweet jam, you can slightly reduce the sugar, but be aware it may affect the set and shelf life if canning.

Serving Suggestions

This delightful jam is perfect spread on toast, biscuits, muffins, or scones. Swirl it into yogurt or oatmeal for a burst of flavor. It also makes a fantastic topping for pancakes or waffles. For a more unique use, try serving it alongside pork or chicken for a sweet and tangy accompaniment, or even as a filling for tarts and pastries.

Storage, Freezing & Reheating

Properly processed and sealed jars of this jam can be stored in a cool, dark place for up to 1 year. Once opened, store refrigerated and consume within 2-3 weeks. If you choose not to can, the jam can be stored in airtight containers in the refrigerator for up to 3 weeks, or frozen for up to 6 months. To thaw frozen jam, simply place it in the refrigerator overnight.

Nutrition Information

Please note that nutritional information is an estimate and can vary based on specific ingredient brands and preparation methods.

FAQ

Can I use frozen rhubarb for this jam?

Yes, you can use frozen rhubarb. There’s no need to thaw it first; simply add it directly to the pot with the other ingredients. The cooking time might be slightly longer as the rhubarb thaws and releases its moisture.

Do I need to sterilize the jars?

Yes, for safe canning and proper long-term storage, it’s crucial to sterilize your jars. Wash jars and lids in hot soapy water, rinse well, and then keep them hot in a boiling water bath or sanitize them in an oven until ready to fill.

My jam isn’t thickening. What should I do?

Jam can take some time to thicken, and it will continue to set as it cools. If after the recommended cooking time it still seems too thin, you can continue to simmer it gently, stirring often, until it reaches the desired consistency. Ensure you are testing for doneness on a chilled plate.

Best Amish Rhubarb Pineapple Jam

This old-fashioned Amish-style rhubarb and pineapple jam is a delightful balance of tart and sweet. Perfect for spreading on toast, scones, or as a filling for pastries. The hint of pineapple adds a tropical twist to classic vibrant rhubarb.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 jars (8 oz)

Course: Breakfast, Canning, Dessert, Preserves

Cuisine: American, Amish

Calories: 2802

Ingredients Method Notes

Ingredients

  

Jam Ingredients

• 6 cups rhubarb, chopped (about 2 lbs)
• 1 standard (20 oz) can crushed pineapple, undrained
• 5 cups granulated sugar
• 1/4 tsp butter (optional, to reduce foam)

Optional Canning Supplies

• Sterilized 8-ounce canning jars with lids and bands
• Large stockpot or canning pot
• Jar lifter, funnel, and headspace tool (recommended for canning)

Method

 

Instructions

1. Wash and chop the rhubarb into small pieces, about 1/2 to 1 inch. You do not need to peel the rhubarb.
2. In a large, heavy-bottomed pot or Dutch oven, combine the chopped rhubarb, undrained crushed pineapple, and granulated sugar. Stir well.
3. Let the mixture sit for at least 30 minutes (or up to a few hours) to allow the sugar to draw out moisture from the rhubarb. This helps prevent scorching.
4. Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to prevent sticking. Once boiling, add the butter (if using) to help reduce foam.
5. Reduce the heat to medium-low and continue to boil gently, stirring occasionally, for 45-60 minutes, or until the jam thickens. To test for doneness, place a small amount on a chilled plate, wait a minute, then push it with your finger. If it wrinkles, it’s ready. Skim off any excess foam with a spoon.
6. If canning: Ladle the hot jam into sterilized hot jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands until fingertip-tight. Process in a boiling water canner for 10 minutes. Remove jars and let cool completely on a wire rack for 12-24 hours. Check seals before storing.

Notes

For a smoother jam, you can briefly mash the rhubarb with a potato masher during cooking. This jam is excellent fresh from the fridge for up to 3 weeks if not canned, or shelf-stable for up to a year once properly processed and sealed.