| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Jelly | 1 | Servings | |
INGREDIENTS
| 2 | c | Sliced fresh rhubarb |
| 1 | pt | Unsweetened strawberries; fresh or frozen |
| 1 | cn | (8.25-oz) crushed pineapple; with juice |
| 1 | pk | (1.75-oz) fruit pectin |
| 4 | c | Sugar |
| 1 | tb | Lemon juice |
| 1 | ts | Grated lemon zest |
INSTRUCTIONS
From: dan@clark.net (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT In a 2-quart microwave-safe casserole, combine rhubarb, strawberries and pineapple. Microwave on HIGH for 7 to 10 minutes, stirring twice, until rhubarb is tender. Stir in pectin. Microwave on HIGH until mixture boils, about 2 to 4 minutes. Stir every minute. Add sugar, lemon juice and lemon zest. Microwave on HIGH an additional 2 to 4 minutes, letting the jam boil hard for about 1 minute. Stir every 2 minutes. Let cool 10 minutes. Pour into sterilized jars. Seal, let cool, and refrigerate. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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