Try this Rhubarb Apricot Jam recipe, or contribute your own.
Suggest a better descriptionSoak apricots overnight. In the morning cut in half and add the cooked rhubarb. Place all in a kettle, adding the sugar and cook at medium heat for 20 to 30 minutes or until desired thickness. Pour into hot jars and seal. SOURCE: GRANDMAS COOKING COMPILED BY: The Recipe Book Committee of the Mennonite Traditional Cooks
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Serving Size: 1 Serving (5060g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 19203 | ||
Calories from Fat: 12 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 26mg | 1 % | |
Potassium 3117.2mg | 82 % | |
Total Carbohydrate 4961.9g | 1459 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 4942.9g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19203
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