B
ButterSticks
Guest
Serving Size: 4 Preparation Time :0:20
2 cups rhubarb -- diced
1 pint strawberries
8 1/4 ounces crushed pineapple -- canned
1 3/4 ounces pectin -- 1 package
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon peel -- grated
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.
Serving Ideas : Great to make for gift-giving. Pretty in jelly jars.
2 cups rhubarb -- diced
1 pint strawberries
8 1/4 ounces crushed pineapple -- canned
1 3/4 ounces pectin -- 1 package
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon peel -- grated
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.
Serving Ideas : Great to make for gift-giving. Pretty in jelly jars.