Microwave fruit jam

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

* 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

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