Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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.

Recipe By : Jo Anne Merrill

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