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Spring Fruit Jam

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Ingredients
  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)
Directions

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.
Seal.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Interest: 
Spring, Everyday
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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Average: 4.1 (13 votes)