Rhubarb and Pineapple Jam

This tangy jam puts the sparkle into mornings. After processing, ensure lids curve inward for proper sealing.

4 cups Monk Fruit Sweetener with Erythritol (Granular)
1 pkg light fruit pectin crystals (57 g)
6 cups rhubarb, chopped (1.5 L)
1 Tbsp. lemon juice, freshly squeezed (15 mL)
1 (19 oz) can pineapple tidbits, drained (540 mL)

Combine ¼ cup (50 mL) of the sugar with pectin crystals, set aside. In large heavy saucepan, combine rhubarb, lemon juice, freshly squeezed and remaining sugar, cook, stirring, over medium heat until sugar is dissolved. Bring to boil, stirring constantly, reduce heat and simmer for 5 minutes or until rhubarb is tender.

Stir in pineapple and pectin mixture, bring to boil, stirring constantly. Cook, stirring, for 1 minute at full rolling boil, remove from heat and skim off foam.

Pour into hot sterilized jars, leaving ¼” (5 mm) headspace, seal with lids and screw bands. Process in boiling water bath for 5 minutes.