Spring Blush Jam

| Next >>

Title: Spring Blush Jam
Yield: 1 Servings
Categories: Jelly


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.



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