Microwaved Fruit Jam
- 2 cup Rhubarb; diced
- 1 pint Strawberries
- 8-1/4 oz. Crushed pineapple; canned
- 1-3/4 oz. Pectin; 1 package
- 4 cup Sugar
- 1 Tbsp Fresh lemon juice
- 1 tsp Lemon peel; grated
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
Submitted by: Recipe Group Member
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