Rhubarb Raspberry Jam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 53
Ingredients
2 cups rhubarb, cut in pieces2 cups golden raspberries1/2 cup sugar1 package Bell Freezer Pectin
1. cook rhubarb til softened, drain the juice out
2. cook raspberries til separated, put through sifter to get juice out, discard the rest
3. mix sugar and pectin in a bowl
4. add rhubarb and raspberries and mix for 3 minutes
5. pour into 4 - 8oz jars and let cool 30 min
6. add lids and put in fridge, will set further in fridge
1 jar = 8 oz = 13.4 servings
1 serving = 1 Tbsp
Number of Servings: 53.6
Recipe submitted by SparkPeople user REDFISHER80.
2. cook raspberries til separated, put through sifter to get juice out, discard the rest
3. mix sugar and pectin in a bowl
4. add rhubarb and raspberries and mix for 3 minutes
5. pour into 4 - 8oz jars and let cool 30 min
6. add lids and put in fridge, will set further in fridge
1 jar = 8 oz = 13.4 servings
1 serving = 1 Tbsp
Number of Servings: 53.6
Recipe submitted by SparkPeople user REDFISHER80.
Nutritional Info Amount Per Serving
- Calories: 13.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.6 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.4 g
- Protein: 0.8 g
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