Rhubarb and pineapple jam
Amazingly easy to make this summer jam which is probably closer to an American “jelly” – and perfect for scones, toast and more.
20 oz/570g rhubarb, leaves removed, washed and cut in to half inch pieces.
8 oz/225g sugar
9 oz/260g tin of crushed pineapple
4 oz/100g sachet of strawberry jelly crystals.
Place the rhubarb, sugar and pineapple in a pan and simmer until all the fruit is softened, stirring to prevent the sugar catching on the base of the pan.
Add the jelly crystals and stir until dissolved.
Pour in to warm sterilised jars and put on lids.
Because this recipe uses gelatine to achieve the traditional jam “set”, there’s no need to use a thermometer or boil the fruit and sugar too long – which helps it retain the original flavours.
I’d never used jelly crystals before – I wonder if there is a flavourless version or whether just gelatine leaves would do the same?
This was certainly originally an American recipe as the measurements were 5 cups of the chopped rhubarb and 1 cup of the sugar.