As promised in my last post the recipe for this month is a combo of two of the most tasty fruits of the month of August! It is not a hard recipe so that even gardeners who are pretty busy this time of year might have the time to make a small batch. If you have a rhubarb patch and need new ideas to go with your rhubarb pie recipes, why not try this one and see if it becomes a family favorite? Pineapple Rhubarb Jam Ingredients: Two 8 oz cans crushed pineapple in juice, do not drain!Four cups prepared fruit of rhubarb (about 2 lb. fully ripe rhubarb) One tsp. fresh lemon juice One box Fruit Pectin 1/2 tsp. butter or margarine Six cups sugar A few drops red food coloring (optional) Directions: Drain
pineapple and reserve the juice. Add enough water to reserved juice to
measure one cup. Finely chop unpeeled rhubarb; place in large saucepan. Stir in pineapple juice. Bring to boil then reduce the heat, cover and simmer for two minutes or until rhubarb is soft. Measure exactly 4 cups prepared rhubarb
into 6 or 8 qt. sauce pan. Add crushed pineapple and lemon juice and mix
well. Stir
pectin into fruit mixture in sauce pan. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar and return
to full rolling boil and boil exactly one minute while stirring constantly. Remove from heat and skim off any foam with metal spoon. Stir in food
coloring. Ladle
immediately into prepared jars, filling to within 1/4 inch of tops. Process 10 min. Remove
jars and place upright on a towel to cool completely. Here is a cool custom canning jar label I created especially for this recipe.
Canning Recipe of the Month: Pineapple Rhubarb Jam
