Preparation:

Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container.

Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender.

Stir in fruit pectin; microwave on high 2-4 minutes, until mixture boils, stirring every minute.

Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute.

Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate.

Servings: 4 jelly jar-size
Source:
Submitted by: Recipe Group Member
Date:

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