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.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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