Microwave Rhubarb Jam Recipe

How to Make Microwave Rhubarb Jam

This Microwave Rhubarb Jam is a quick and easy choice for a tasty rhubarb jam including strawberries and pineapple.

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This is a great jam recipe to use for gift giving at Christmas, or any other time!


2 cups rhubarb, chopped into 1/2" to 1" pieces
1 can (8 ozs.) crushed pineapple
1 pint strawberries, mashed
4 cups granulated sugar
1 tbsp. lemon juice
1 tsp. lemon peel, grated
1 pkge. (1 3/4 ozs.) fruit pectin


In a microwave-safe bowl, combine the rhubarb, pineapple, and the strawberries (do not drain the crushed pineapple).

Microwave the above mixture on "high" power for 7 - 10 minutes, (depending on the microwave strength), stirring twice, until the rhubarb is tender.

Stir in the fruit pectin, and microwave on "high" power for another 2 - 4 minutes (depending on the microwave strength), until the mixture boils, stopping to stir the mixture every minute.

Stir in the granulated sugar, lemon juice and the lemon peel.

Return mixture to the microwave, and microwave on "high" for 2 - 4 minutes more, allowing jam to boil hard, stirring every minute.

Let stand for 10 minutes, and then pour into hot sterilized jars.

Seal and process in a Boiling Water Bath.

Store opened Rhubarb Jam in the refrigerator.

Makes approximately 4 jelly jars.

Did You Know?

Did you know that rhubarb leaves are poisonous due to the fact that they contain high levels of Oxalic Acid. Oxalic Acid is sometimes called "ethane diacid".

It is important that, when harvesting rhubarb, that the leaves are discarded, and NOT consumed, nor fed to animals.

Some animals such as goats and pigs, have been poisoned by ingesting these leaves.

GO to Rhubarb Leaves

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