Very Cherry & Rhubarb Jam
Recipe: #7516
July 31, 2012
Categories: Cherry, Rhubarb, 5 Ingredients Or Less, Fat Free, Heart Healthy, Low Fat, Low Sodium, No Eggs, Canned Fruit, Gelatin/Jello, more
"This is easy and will keep in the refrigerator for 3 weeks, it's got a stronger cherry flavor than rhubarb"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (293.9 g)
- Calories 891.2
- Total Fat - 26.8 g
- Saturated Fat - 7.2 g
- Cholesterol - 10.7 mg
- Sodium - 1329.1 mg
- Total Carbohydrate - 152.3 g
- Dietary Fiber - 6.1 g
- Sugars - 75.6 g
- Protein - 13.2 g
- Calcium - 349.8 mg
- Iron - 3.2 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a large bowl combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
Step 2
Transfer rhubarb/sugar mixture to a large saucepan. Bring to a boil; cook, uncovered, for 10 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Stir in pie filling.
Step 3
Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks.
Tips
No special items needed.
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