“Another great way to use up your bumper crop of rhubarb!”
READY IN:
41mins
YIELD:
7 half pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine rhubarb, pineapple and sugar in a large saucepan.
  2. Heat and stir on low until sugar is dissolved.
  3. Bring to a boil.
  4. Boil uncovered for 30 minutes, stirring often.
  5. Skim foam if needed.
  6. Stir in pectin and bring to a full rolling boil.
  7. Boil hard for 1 minute.
  8. Remove from heat.
  9. Skim off foam.
  10. Pour into hot sterilized half pint jars leaving 1/4 inch head space.
  11. Wipe rims, seal and screw on bands.
  12. Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
  13. Remove and let stand on a clean towel-check seals and label.
  14. Store for up to 1 year in a cool dark place.

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