Strawberry Rhubarb Pineapple Jam Canning Recipe

This is one of our favorite recipes to make homemade strawberry rhubarb jam and the pineapple addition to the recipe makes it delicious!

Strawberry Rhubarb Pineapple Jam

5 cups rhubarb, finely chopped (use a food processor to make it easier)

5 cups strawberries, crushed

1 (20 ounce) can of crushed pineapples

5 cups granulated sugar

2 (3 ounce) boxes of sure jell

1/2 teaspoon margarine

Put all ingredients into a large stock pot (except for sure jell), stirring until they are combined. Cook on medium-high heat for 30-45 minutes, stirring almost constantly. If the mixture seems to be too soft, cook for a few minutes longer. Remove from heat and stir in 2 boxes of Sure Jell. Ladle mixture into clean, hot and sterilized canning jars and seal. Place jars in your water bath canner for 5 minutes. This recipe will make ten 8 ounce jars of jam.

Stainless Steel Cookware, Energy Efficient - 360 Cookware

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