Spring Fruit Jam Recipe

Summary

Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Shredded fresh pineapple3 Cup (48 tbs)
 Cut rhubarb2 Cup (32 tbs)
 Hulled strawberries4 Cup (64 tbs)
 Salt1 Dash
 Sugar4 1⁄2 Cup (72 tbs)

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

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.
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