Ingredients Edit

Directions Edit

  1. Do not drain pineapple.
  2. Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container.
  3. Microwave on high power 7–10 minutes, stirring twice, until rhubarb is tender.
  4. Stir in fruit pectin; microwave on high 2–4 minutes,until mixture boils, stirring every minute.
  5. Stir in all remaining ingredients.
  6. Microwave on high 2–4 minutes more to allow jam to boil hard; stir every other minute.
  7. Let stand for 10 minutes, then pour into sterilized jars.
  8. Seal and let cool, then refrigerate.

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