Cook rhubarb and sugar until fork tender, stirring to prevent burning. Add frozen berries and jello powder and boil again. Seal in clean warm jars. Let cool. If not sealed keeps in fridge for 4 weeks or freeze one year.
1) use a jar funnel and soup ladle to fill jars
2) add approx. 1/2 tsp real butter to boiling jam to decrease foaming. Use larger pot to prevent boil over
3) can make 1/2 a recipe
Gramps like the fresh warm jam on ice cream- "strawberry sunday"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1013g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 24.4mg||1 %|
|Potassium 1764.9mg||46 %|
|Total Carbohydrate 430.8g||127 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 419.8g|
|Protein 5.5g||8 %|
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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: 1688
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