Orange-Pineapple-Rhubarb Jam is a low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. 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 It is an old family recipe originally made with lots of sugar and orange gelatin.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!”This is one of the Pomona's crew's ALL TIME FAVORITE recipes!
3cupsrhubarbabout 2 lbs rhubarb stalks cooked
1cupcrushed pineapple *see note
1teaspoonorange flavoring Laura used Flavorganics Organic Orange Extract. OR zest from 1 orange.
2teaspoonscalcium water see step #1
¾cupup to 1 cup honey
2¾teaspoonsPomona’s Pectin mixed with sweetener
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.
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.
Wash and trim rhubarb stalks. Cut into ½ inch pieces. Put in saucepan, add a little water, and simmer until soft.
Measure 3 cups cooked rhubarb back into saucepan.
Add crushed pineapple, calcium water, and orange flavoring, and mix well.
Measure honey into a bowl. Thoroughly mix pectin powder into honey. Set aside.
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.
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.
You can use canned pineapple that is canned in its own juice.We also like to add the fruit-meat from one orange to this recipe, it give it a little extra POP!
Orange-Pineapple-Rhubarb Jam printed from PomonaPectin.com