Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Spring Blush Jam

Print this Recipe    Spring Blush Jam

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.