Easy Fruity Rhubarb Freezer Jam
Recipe: #8546
March 09, 2013
Categories: Rhubarb, 5-Minute Prep, Fat Free, Gluten-Free, Heart Healthy, Low Fat, Low Sodium, No Eggs, Non-Dairy, Gelatin/Jello, more
"I recommend using only fresh rhubarb I have made this using frozen in the past and it had more thinner texture, also you can substitute fresh strawberries and/or fresh blueberries for some of the rhubarb if desired, if you are planning to keep some jam in the fridge make certain that your jars are very clean before adding in the jam I use my dishwasher for this.. Have fun using different fruits, pie filling and gelatin flavors"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (234.6 g)
- Calories 474.5
- Total Fat - 10.7 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 256.7 mg
- Total Carbohydrate - 95.8 g
- Dietary Fiber - 3.4 g
- Sugars - 63.5 g
- Protein - 3.1 g
- Calcium - 98.7 mg
- Iron - 1.3 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large pot combine the rhubarb with sugar and pie filling; bring to a boil rolling boil over medium-high heat, then boil for 10 minutes (set timer for 10 minutes).
Step 2
Remove from heat then stir in both gelatin mixes until dissolves.
Step 3
Transfer to very clean freezer containers, cover with a lid and freeze.
Tips
No special items needed.
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