Try this Cherry Rhubarb Jam recipe, or contribute your own.
Suggest a better description1. In a large saucepan, combine rhubarb and sugar; let stand for 1 1/2 hours, stirring occasionally.
2. Bring to a boil; cook, uncovered for 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until disolved.
3. Stir in pie filling; by hand, squeeze cherries until broken into small pieces. Add extract.
4. Transfer to jars; cool. Put on lids; freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (217g) | ||
Recipe Makes: 1 | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 83717.3mg | 2887 % | |
Potassium 18.1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 2
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