Cooked Pineapple Rhubarb
Jam Recipe

How to Make
Canned Rhubarb Pineapple Jam

This Cooked Pineapple Rhubarb Jam Recipe is a great choice for an amazing canned jam that mixes tart rhubarb and sweet pineapple wonderfully!

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If the find your rhubarb is not very red in colour, you may want to add a few drops of red food colouring to make the end product a little more colourful.

Try it today!


Note - If the rhubarb is dry, it is best to add about 1/4 cup of water during the initial cooking stage.

8 cups fresh rhubarb, chopped into 1/2" to 1" pieces
2 cups fresh pineapple, cut into approx. 1/4" cubes
4 cups granulated sugar


In a large size pan, combine the rhubarb and the pineapple.

Place over low heat, and cook until the juice begins to form. (if the rhubarb is rather dry, add 1/4 cup of water to the rhubarb in the pan)

Bring the rhubarb to a boil, and boil, uncovered, for about 15 minutes, stirring often to prevent sticking and burning.

Add the sugar, and bring the mixture back to a full rolling boil, (uncovered) and continue to boil for about 25 minutes (to jam stage). Stir constantly to prevent sticking and burning!

Pour into hot, sterilized jars, and seal, using a Boiling Water Bath.

Store Rhubarb Jam in a cool, dark place.

Opened Jam should be stored in the refrigerator.

Makes about 5 1/2 cups.

Did You Know?

Did you know that Rhubarb Leaves are poisonous?

The leaves of the rhubarb plant contain high levels of Oxalic Acid.

When harvesting rhubarb, it is important to discard the leaves, and eat ONLY the plant stalks.

The leaves should NOT be fed to animals. Some animals such as goats and pigs, have been poisoned by ingesting these leaves.

GO to Rhubarb Leaves

Interestingly, the leaves of rhubarb can be used to make a natural insecticide.

GO to Recipe for Homemade Rhubarb Leaf Organic Insecticide

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