This jam is a nice change to the traditional strawberry or raspberry jams. It is great when served with hot croissants for brunch or breakfast.
Ingredients:
- 1.5 l peeled and chopped rhubarb
- 500 ml chopped pineapple
- 750 ml sugar
Method:
- Mix the fruit and cook on low heat, uncovered, for 15 minutes. Add a bit of water if required
- Add sugar and cook for another 25 minutes
- Place fruit in seal-able sterilized jars and add some liquid
- Cover with lid and wait for 2 hours. For the jars that do not seal properly they must either be kept in the refrigerator or placed in a large pot of boiling water for one hour
Related Posts
