Recipe - Microwave Fruit Jam

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

* 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.

Recipe By : Jo Anne Merrill

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip