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Spring Fruit Jam

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  Shredded fresh pineapple 3 Cup (48 tbs)
  Cut rhubarb 2 Cup (32 tbs)
  Hulled strawberries 4 Cup (64 tbs)
  Salt 1 Dash
  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.

Recipe Summary

Difficulty Level: 
Spring, Everyday
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

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

Spring Fruit Jam Recipe