Microwave fruit jam
4 servings
Quantity | 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 |
* 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.
Recipe By : Jo Anne Merrill