Libby's Mulberry Rhubarb Jam
Recipe: #14388
September 27, 2014
Categories: Canning/Preserving, Fat Free, Gluten-Free Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Gelatin/Jello, more
"Just ingredients given guessing on amount made. Yield 3 pints"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (522.3 g)
- Calories 1127.2
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 8.4 mg
- Total Carbohydrate - 291.6 g
- Dietary Fiber - 5.9 g
- Sugars - 278.7 g
- Protein - 2.3 g
- Calcium - 98.2 mg
- Iron - 1 mg
- Vitamin C - 56.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook mulberries, rhubarb, and sugar together for 15 minutes (I think I would add some water) in a large saucepan. Add lemon Jell-O and bring just to a boil.
Step 2
Pour into jelly jars and process in a hot water bath until sealed or freeze in freezer containers.
Tips
No special items needed.
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