Fruit Jellies
INGREDIENTS:
2 c Rhubarb; diced
1 pt Strawberries
8 1/4 oz Crushed pineapple; canned
1 3/4 oz Pectin; 1 package
4 c Sugar
1 tb Fresh lemon juice
1 ts Lemon peel; grated
2 c Rhubarb; diced
1 pt Strawberries
8 1/4 oz Crushed pineapple; canned
1 3/4 oz Pectin; 1 package
4 c Sugar
1 tb Fresh lemon juice
1 ts Lemon peel; grated
Recipe by: Jo Anne Merrill Preparation Time: 0:20 * Do not drain pineapple.
1. Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container. 2. Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender. 3. Stir in fruit pectin; microwave on high 2-4 minutes, until mixture boils, stirring every minute. 4. Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute. 5. Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate.
Yield: About 4 jelly jar-sized servings.
1. Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container. 2. Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender. 3. Stir in fruit pectin; microwave on high 2-4 minutes, until mixture boils, stirring every minute. 4. Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute. 5. Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate.
Yield: About 4 jelly jar-sized servings.