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Ingredientes
- 2 c. Rhubarb, diced
- 1 pt Strawberries
- 8 1/4 ounce Crushed pineapple, canned
- 1 3/4 ounce Pectin, 1 package
- 4 c. Sugar
- 1 Tbsp. Fresh lemon juice
- 1 tsp Lemon peel, grated
Direcciones
- Preparation Time: 0:20* Don't drain pineapple.
- 1. Combine pineapple, rhubarb and strawberries in 2-qt microwave-safe bowl or possibly other container.
- 2. Microwave on high power 7-10 min, stirring twice, till rhubarb is tender.
- 3. Stir in fruit pectin; microwave on high 2-4 min, till mix boils, stirring every minute.
- 4. Stir in all other ingredients. Microwave on high 2-4 min more to allow jam to boil hard; stir every other minute.
- 5. Let stand for 10 min, then pour into sterilized jars. Seal and let cold, then chill.
- Yield: About 4 jelly jar-sized servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 4 servings | |
| Calories 828 | |
| Calories from Fat 3 | 0% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 302mg | 9% |
| Total Carbs 213.06g | 57% |
| Dietary Fiber 3.2g | 11% |
| Sugars 207.48g | 138% |
| Protein 1.16g | 2% |
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