Fruit jam - microwave

Yield: 4 Servings

Measure Ingredient
2 cups Rhubarb; diced
1 pint Strawberries
8¼ ounce Crushed pineapple; canned
1¾ ounce Pectin; 1 package
4 cups Sugar
1 tablespoon Fresh lemon juice
1 teaspoon Lemon peel; grated

Recipe by: Jo Anne Merrill Preparation Time: 0:20 * 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.

Posted to Bakery Shoppe Digest147 by Bill <thelma@...> on Jul 06, 1997

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