5 half-pint jars
2 cups sliced, fresh rhubarb
1 pint strawberries, stemmed and sliced
1 (8¼-ounce) can crushed pineapple, with juices
1 (1¾-ounce) package fruit pectin
4 cups sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
- In a 2-quart microwave-safe casserole, combine rhubarb, strawberries, and pineapple with juices. Microwave on high 7–10 minutes, stirring twice, until rhubarb is tender.
- Stir in pectin. Microwave on high until mixture boils, about 2–4 minutes, stirring every minute.
- Add sugar, lemon juice, and lemon zest. Microwave on high an additional 2–4 minutes, stirring every 2 minutes and letting the jam boil for about 1 minute. Let cool 10 minutes in casserole, then pour into sterilized jars. Seal, let cool, then refrigerate.
- from Anne Thrash