Strawberry Rhubarb Jelly
Source: Taste of Home
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1731g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 271 | ||
Calories from Fat: 22 (8%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 271
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