Spring Jam

Preserving your favourite fruits doesn't have to wait until summer, start in spring with this tasty jam.

Yield: Makes about 6 cups

Spring Jam


  • 3 cups coarsely grated fresh pineapple or 1 can crushed pineapple, drained
  • 2 cups diced rhubarb
  • 1 tbsp grated orange peel
  • 4 1/2 cups sugar
  • 4 cups quartered strawberries
  • Pinch salt


  1. Place pineapple in a Dutch oven and bring to a boil. Reduce heat and simmer, covered, stirring frequently for 10 minutes.
  2. Add rhubarb and orange peel and continue to simmer, covered, for 10 minutes.
  3. Add sugar, strawberries and salt. Continue to stir and cook over high heat until mixture returns to a boil. Reduce heat and boil, uncovered, stirring frequently until thick, about 20 minutes.
  4. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes.