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Strawberry-Rhubarb Jam (Makes 5 cups)

Strawberries and rhubarb have been flavor companions for years. Add the efficiency of the microwave oven and it’s easy to modernize the entire jam making process.

1 quart fresh strawberries
2 cups sliced rhubarb
1 (1 and 3/4-ounce) package powdered fruit pectin
4 cups sugar

1. Wash and hull strawberries.

2. Crush strawberries to make 2 and 1/2 cups; combine     with rhubarb in 2 or 3-quart microwave-safe casserole.     Cover with vented plastic wrap.

3. Microwave on Full Power 5-6 minutes or until fruit is     softened, stirring once. Stir in pectin.

4. Microwave, uncovered, on Full Power 3-4 minutes or     until mixture boils, stirring once. Stir in sugar.

5. Microwave on Full Power 3-4 minutes or until mixture     boils hard for at least 1 minute.

6. Pour into clean jars.

7. Label and store in the refrigerator or freezer.

Nutritional Information per serving:
Nutritional information per tablespoon: 42 calories, 0 grams protein, 0 grams fat, 11 grams carbohydrate, 0 grams fiber, 0 milligrams cholesterol, 1 milligram sodium