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. Posted to Bakery Shoppe Digest147 by Bill
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (766g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 155.6mg||4 %|
|Total Carbohydrate 607.2g||179 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 605.4g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2352
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!