Spring Blush Jam-Strawberries
Photo by Andrew Cebulka

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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
  1. 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.
  2. Stir in pectin. Microwave on high until mixture boils, about 2–4 minutes, stirring every minute.
  3. 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

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