Preparation:
* 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. |
