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
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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