Spring blush jam
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sliced fresh rhubarb |
| 1 | pint | Unsweetened strawberries; fresh or frozen |
| 1 | can | (8.25-oz) crushed pineapple; with juice |
| 1 | pack | (1.75-oz) fruit pectin |
| 4 | cups | Sugar |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Grated lemon zest |
Directions
From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT
In a 2-quart microwave-safe casserole, combine rhubarb, strawberries and pineapple. Microwave on HIGH for 7 to 10 minutes, stirring twice, until rhubarb is tender. Stir in pectin. Microwave on HIGH until mixture boils, about 2 to 4 minutes. Stir every minute. Add sugar, lemon juice and lemon zest. Microwave on HIGH an additional 2 to 4 minutes, letting the jam boil hard for about 1 minute. Stir every 2 minutes. Let cool 10 minutes. Pour into sterilized jars. Seal, let cool, and refrigerate.
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/FRUIT
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