| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit, Microwave | 4 | Servings | |
INGREDIENTS
| 2 | c | Rhubarb; diced |
| 1 | pt | Strawberries |
| 8 1/4 | oz | Crushed pineapple; canned |
| 1 3/4 | oz | Pectin; 1 package |
| 4 | c | Sugar |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Lemon peel; grated |
INSTRUCTIONS
Recipe by: Jo Anne Merrill Preparation Time: 0:20 * Do not drain pineapple. 1. Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container. 2. Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender. 3. Stir in fruit pectin; microwave on high 2-4 minutes, until mixture boils, stirring every minute. 4. Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute. 5. Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate. Yield: About 4 jelly jar-sized servings. Posted to Bakery Shoppe Digest147 by Bill <[email protected]> on Jul 06, 1997
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