SPRING BLUSH JAM
2 cups sliced fresh rhubarb
1 pint unsweetened strawberries, fresh or frozen
1 8-1/4 ounce can crushed pineapple, with juice
1 package fruit pectin
4 cups sugar
1 Tbl lemon juice
1 tsp grated lemon zest
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 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.