Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups rhubarb -- diced
- 1 pint strawberries
- 8 1/4 ounces crushed pineapple -- canned
- 1 3/4 ounces pectin -- 1 package
- 4 cups sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon peel -- grated
Directions
Do not drain pineapple.
Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container.
Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender.
Stir in fruit pectin; microwave on high 2-4 minutes,until mixture boils, stirring every minute.
Stir in all remaining ingredients.
Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute.
Let stand for 10 minutes, then pour into sterilized jars.
Seal and let cool, then refrigerate.
Category:Rhubarb Jam Recipes
Category:Rhubarb Recipes