Spring Fruit Jam
|Shredded fresh pineapple||3 Cup (48 tbs)|
|Cut rhubarb||2 Cup (32 tbs)|
|Hulled strawberries||4 Cup (64 tbs)|
|Sugar||4 1⁄2 Cup (72 tbs)|
Put pineapple in large preserving kettle without added liquid and cook for 10 minutes.
Add rhubarb, strawberries, and salt; cook for 20 minutes.
Add sugar; bring to boil and boil rapidly, stirring frequently, until thick, 25 to 30 minutes.
Skim and pour into hot sterilized jars.
Serving size: Complete recipe
Calories 4108 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.8%
Saturated Fat 0.41 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 153.5 mg6.4%
Total Carbohydrates 1054 g351.4%
Dietary Fiber 31.1 g124.3%
Sugars 997.9 g
Protein 12 g24.5%
Vitamin A 18.4% Vitamin C 1229.7%
Calcium 61.2% Iron 32%
*Based on a 2000 Calorie diet