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Apricot Pineapple Rhubarb Jam

Apricot Pineapple Rhubarb Jam

Ever since I tried my grandmother’s rhubarb salad as a child, I’ve been hooked. I love rhubarb! The problem is it is difficult to find good recipes for rhubarb.

Fast forward to today! I tried combining a couple rhubarb jam recipes–and using what I had on hand–to create this tasty freezer jam!

I must admit, I was skeptical that all these disparate flavors–apricot, pineapple, rhubarb, and orange–could combine and actually taste good. It tastes like a fruity compote!

In honor of this jam, take a listen to the incredible Ella Fitzgerald singing “C-Jam Blues” live.

Apricot Pineapple Rhubarb Jam



  1. Cut canned apricots into small pieces. Set aside.
  2. Wash and slice rhubarb.
  3. Put rhubarb, sugar, Truvia®, and pineapple in large, heavy sauce pan over medium heat. Stir constantly for 10 minutes.
  4. Turn heat to low.
  5. Add Solo® Apricot Cake and Pastry Filling.
  6. Reduce by simmering for 90 minutes, stirring occasionally to ensure pineapple does not stick to the bottom of the pan.
  7. Bring to a boil. Add gelatin dessert. Stir for one minute.
  8. Remove from heat. Let cool for an hour.
  9. Put into clean freezer containers with lids. Let jam set on counter shelf for 4 hours before putting into the freezer.
  10. Allow jam to sit for 20 minutes after removing from freezer before removing lid and eating.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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