Happy Birthday to me! That’s right, I turned the big 3-3 today. In celebration, I just had to share a recipe with rhubarb in it and this is one of my faves. Why rhubarb? Well, for one, I happen to like rhubarb. The main reason is that my Mom was cutting rhubarb the day she had me and claims that her hands still smelled like rhubarb when I was born! Not one to break tradition, my daughter’s birthday is tomorrow and I was cutting rhubarb and making this very recipe the week she was born. To me rhubarb just HAS to be paired with something sweet and this jam does that quite well. So, even if you’re not a big rhubarb fan, I encourage you to give it a whirl. Who knows? You may find yourself liking rhubarb after all. I also have to mention, if you are a jelly or jam-making newbie, or are intimidated by the process, this recipe is SO easy. It is a freezer jam, so there is no processing involved. Yippee!
Strawberry Rhubarb Pineapple Jam
- 5 cups chopped rhubarb
- 2 1/2 cups sugar
- 1 TB grated orange peel
- 1 (8 oz) can crushed pineapple
- 1 (3 oz) package strawberry jello
In a saucepan, combine rhubarb, sugar, peel, and pineapple. Mix and bring to a boil. Stir constantly for 10 minutes. Remove from heat and cool for 30 minutes. Stir jello into cooled mixture until dissolved. Ladle into 5- 8 oz. jars. Store in the freezer.
PS-This recipe is easy to double or triple. It also makes a great little gift!