The First Bite That Stole My Heart
I still remember the sticky-sweet smell of rhubarb and pineapple bubbling on my aunt’s stove. The jam glowed like pink gold in the sunlight. One taste on warm bread, and I was hooked. Ever wondered how a simple jam could taste like summer in a jar? Now, I make it every spring when rhubarb bursts through the garden. It’s my way of holding onto those lazy, sunny days.My Messy (But Magic) First Try
My first batch was… eventful. I forgot to stir, and the jam almost scorched. The kitchen smelled like caramelized fruit for days. But the flavor? Still amazing. Cooking teaches us that even “mistakes” can turn out delicious. That’s why homemade food feels so special—it’s made with patience (and a little chaos). Share your first kitchen fail below!Why This Jam Tastes Like Sunshine
– The tart rhubarb cuts through the pineapple’s tropical sweetness. – A hint of cinnamon adds warmth, like a cozy hug. Which flavor combo surprises you most—rhubarb and pineapple, or the cinnamon twist? Try it on yogurt or toast and taste the magic yourself.A Slice of Amish Kitchen History
This jam comes from Amish cooks who knew how to make the most of spring’s bounty. Rhubarb grew like weeds, and canned pineapple was a rare treat. *Did you know some call rhubarb the “pie plant”?* It’s a humble dish with big flavor. Pass it down like they did—with love and a wooden spoon.
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Extra virgin olive oil | 1/4 cup | |
| Fresh garlic | 1 tablespoon | finely minced |
| Tomato paste | 2/3 cup | |
| Heavy cream | 1 1/3 cup | |
| Red pepper flakes | 1 teaspoon | to taste |
| Dried basil | 2 teaspoons | |
| Salt and pepper | To taste | |
| Freshly grated parmesan | 1/2 cup | more to taste |
| Unsalted butter | 2 tablespoons | |
| All-purpose flour | 1/3 cup | |
| Salt | To taste | |
| Black pepper | To taste | |
| Large eggs | 2 to 3 | whisked |
| Panko breadcrumbs | 1 cup | |
| Grated parmesan | 1/4 cup | |
| Italian seasoning | 1/2 tablespoon | |
| Salt | 1 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Burrata rounds | 2 | |
| Vegetable oil | As needed | for frying |
| Fresh basil | As needed | garnish |
| Grated parmesan | As needed | garnish |
How to Make Amish Rhubarb Pineapple Jam Delight
This sweet-tart jam is a summer favorite. It’s easy to make and tastes like sunshine. Follow these simple steps for a perfect batch every time. Let’s get started!Step 1 Chop 4 cups of fresh rhubarb into small pieces. Add 1 cup crushed pineapple with juice. Stir in 1/4 cup lemon juice. Combine everything in a large pot.
Step 2 Mix in 5 cups of sugar slowly. Let it sit for 1 hour to draw out juices. Stir occasionally to dissolve sugar. This helps the jam set better later.
Step 3 Bring the mix to a boil over medium heat. Stir often to prevent sticking. Skim off any foam that forms. Cook until thick, about 20 minutes.
Step 4 Test the jam by spooning a bit onto a cold plate. If it wrinkles when pushed, it’s ready. Pour into clean jars while hot. Seal tightly and let cool. (Hard-learned tip: Use a wide pot to speed up cooking. Narrow pots make jam take forever!) What’s your favorite jam flavor? Share below!
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 4 pints
Category: Preserves, Sweet
Fun Twists on the Classic
This jam is flexible. Try these tasty twists to make it your own. Each adds a unique kick.Spicy Kick Add 1/2 teaspoon of red pepper flakes. It balances the sweetness with heat.
Berry Boost Swap 1 cup rhubarb for strawberries. Adds a deeper fruity flavor.
Ginger Zing Stir in 1 tablespoon grated fresh ginger. Gives a warm, tangy bite. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
This jam shines in many ways. Spread it on toast or biscuits. Dollop over vanilla ice cream for dessert. Pair with iced tea for a refreshing sip. Or try a crisp white wine for a fancy touch. Which would you choose tonight? Tell us below!
Storing and Serving Tips
Keep your jam in the fridge for up to three weeks. For longer storage, freeze it in small jars. Thaw overnight before using. Reheat gently on the stove if you like it warm. *Fun fact*: My neighbor swears this jam tastes best on warm biscuits. Batch-cooking? Double the recipe—it freezes well! Why this matters: Proper storage keeps flavors fresh and avoids waste. Ever tried freezing jam? Share your tips below!Troubleshooting Common Issues
Too runny? Simmer longer to thicken. Too thick? Stir in a splash of water. If it’s too tart, add a bit more sugar next time. Why this matters: Small tweaks make big differences in texture and taste. My first batch was like glue—lesson learned! What’s your biggest jam-making fail? Tell us in the comments!Your Questions Answered
Q: Is this jam gluten-free?
A: Yes! Just check your sugar brand to be safe.
Q: Can I make it ahead?
A: Absolutely. It lasts weeks in the fridge or months frozen.
Q: What if I don’t have pineapple?
A: Try applesauce for a similar sweetness.
Q: Can I halve the recipe?
A: Sure! Adjust cooking time slightly—small batches thicken faster.
Q: Best way to serve it?
A: On toast, yogurt, or even ice cream. Yum!
Final Thoughts
This jam is a sweet twist on classic flavors. I hope you love it as much as I do. Tag @SpoonSway on Pinterest with your creations. Happy cooking! —Sarah Cooper.
