Spring Blush Jam

Title:
Spring Blush Jam

Yield:
1 Servings

Categories:
Jelly




Ingredients:





     2 c  Sliced fresh rhubarb


     1 pt Unsweetened strawberries;


          -fresh or frozen


     1 cn (8.25-oz) crushed pineapple;


          -with juice


     1 pk (1.75-oz) fruit pectin


     4 c  Sugar


     1 tb Lemon juice


     1 ts Grated lemon zest






 From: dan@clark.net (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


 


 From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.