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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 326g Recipe makes 8 cups) |
||
| Calories 715 | ||
| Calories from Fat 2 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 111mg | 4% | |
| Potassium 309mg | 8% | |
| Total Carbohydrate 180.7g | 60% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 172.1g | ||
| Protein 2.6g | 5% | |
Ingredients
- 5 cups rhubarb, diced
- 1 cup water
- 5 cups sugar
- 1 (21 ounce) can blueberry pie filling
- 2 (3 ounce) red Jell-O (any flavor)
Directions
1
Boil water and rhubarb until tender, about 10-15 minutes. Stir occasionally.2
Add sugar, stir and bring to a boil again.3
Add pie filling, stir, boil 10 minutes.4
Turn off the heat.5
Stir in jello.6
Put in hot jars & seal.
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