| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
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
* 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.
Recipe By : Jo Anne Merrill
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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