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Rhubarb pineapple jam is a fun, surprising spread that can be used in desserts, on sweet or savory sandwiches, or dolloped onto ice cream. Perfect for beginners, no canning needed. It can be whipped up in just around 30 minutes, from prep to serving

And if you love rhubarb pie, adding a pinch of cinnamon turns it into your favorite summertime dessert! Combine tart rhubarb with sweet pineapple for a delightful spread Combine rhubarb, pineapple and sugar in a large saucepan

Heat and stir on low until sugar is dissolved

Boil uncovered for 30 minutes, stirring often Stir in pectin and bring to a full rolling boil Boil hard for 1 minute Pour into hot sterilized half pint jars leaving 1/4 inch head space

Wipe rims, seal and screw on. Perfect for spreading on toast or adding to desserts. The combination of tart rhubarb and sweet, juicy pineapple creates a flavor explosion that’s perfect on toast, biscuits, or even as a glaze for meats. Try this easy, sweet & tangy rhubarb pineapple jam recipe

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