Recipe - Fruit Jam - Microwave

2 cup Rhubarb; minced
1 pt Strawberries
8 One fourth ounce Crushed pineapple; canned
1 Three fourths ounce Pectin; 1 package
4 cup 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 2quart
microwavesafe bowl or other container.
2. Microwave on high power 710 minutes, stirring twice, until rhubarb
is tender.
3. Stir in fruit pectin; microwave on high 24 minutes, until mixture
boils, stirring every minute.
4. Stir in all remaining ingredients. Microwave on high 24 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 jarsized servings.

Posted to Bakery Shoppe Digest147 by Bill thelma@pipeline.com on Jul 06,
1997