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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.

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