From: email@example.com (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT 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 lemon 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. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (2433g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 89mg||2 %|
|Total Carbohydrate 2402.5g||707 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2402.1g|
|Protein 0.1g||0 %|
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Calories per serving: 9297
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