1. In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
2. Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
1 serving (2 tablespoons) equals 99 calories, trace fat, 0 cholesterol, 1 mg sodium, 25 g carbs, trace fiber, trace protein.
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|Serving Size: 1 Serving (1731g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 22 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 306980.1mg||10586 %|
|Potassium 1819.8mg||48 %|
|Total Carbohydrate 64.7g||19 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 46.9g|
|Protein 6.8g||10 %|
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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: 271
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