Rhubarb-Pineapple-Orange Jam

Jar of Rhubarb-Pineapple-Orange Jam

Photo by Laura Keckstein

Rhubarb-Pineapple-Orange Jam is a low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

This recipe came to us from Laura Keckstein. It is an old family recipe originally made with lots of sugar and orange gelatin. She wanted to make it with honey and orange flavoring.

Laura’s reaction: “I tried the recipe and really loved it. I always use the lowest amount of honey called for with your jam recipes and this is always the perfect sweetness for me. Thanks again for the recipe; we really enjoyed it and will be making more soon!”

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Rhubarb-Pineapple-Orange Jam Ingredients

3 cups cooked rhubarb (about 2 lbs rhubarb stalks)
1 cup crushed pineapple (see Note below)
2 teaspoons calcium water
1 teaspoon orange flavoring (Laura used Flavorganics Organic Orange Extract)
¾ cup up to 1 cup honey
2 ¾ teaspoons Pomona’s pectin powder

Rhubarb-Pineapple-Orange Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash and trim rhubarb stalks. Cut into ½ inch pieces. Put in saucepan, add a little water, and simmer until soft.

3. Measure 3 cups cooked rhubarb back into saucepan.

4. Add crushed pineapple, calcium water, and orange flavoring, and mix well.

5. Measure honey into a bowl. Thoroughly mix pectin powder into honey. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-honey mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

NOTE: Use canned pineapple that is canned in its own juice.

You may also like Savory Rhubarb Conserve, RhubyRazz Jamor Pineapple-Strawberry Jam.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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One thought on “Rhubarb-Pineapple-Orange Jam

  1. I wonder if I should use vanilla instead of orange flavouring or even lemon extract. I don’t have orange on hand.

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