| 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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