From: email@example.com (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT Wash and cut (about 2.5 pounds) unpeeled rhubarb into 1/2-inch pieces. Wash and hull 1 quart of berries. Measure 4 cups of each into a large kettle. Add sugar. Slowly bring to a boil, stirring only occasional When sugar dissolves, start stirring frequently to prevent sticking. Cook rapidly until thick. Remove from heat. Skim off any foam. Pour, boiling hot, into hot jars, leaving 1/4-inch head space. Seal. Process 15 minutes in boiling water bath. Yield: about 10 half-pints. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (5096g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (0%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 9mg||0 %|
|Potassium 1454.9mg||38 %|
|Total Carbohydrate 4268g||1255 %|
|Dietary Fiber 17.9g||72 %|
|Sugars, other 4250.1g|
|Protein 6g||9 %|
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Calories per serving: 16541
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