|Chopped rhubarb||1 Pint|
|Finely chopped pineapple||1 Pint (Fresh)|
|Fresh strawberries||1 Cup (16 tbs)|
|Grated lemon rind||1 Tablespoon|
Combine the rhubarb, pineapple, strawberries and sugar in a shallow saucepan and let stand for 1 hour.
Cover and cook slowly for 20 minutes, stirring occasionally.
Add the lemon rind and boil, uncovered, until clear and thick.
Pour in sterilized jars and seal.
Serving size: Complete recipe
Calories 3928 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.4%
Saturated Fat 0.29 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 64.2 mg2.7%
Total Carbohydrates 1008 g336%
Dietary Fiber 18 g71.9%
Sugars 980.1 g
Protein 6 g11.4%
Vitamin A 10.4% Vitamin C 374%
Calcium 47% Iron 11%
*Based on a 2000 Calorie diet