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Nutrition Facts
Serving Size 1 batch of jam 1094g Recipe makes 1 batch of jam)
Calories 1999
Calories from Fat 10		(0%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 420mg		17%
Potassium 1770mg		50%
Total Carbohydrate 504.5g		168%
	Dietary Fiber 11.0g	43%
	Sugars 479.5g
Protein 12.1g		24%
how is this calculated?

Strawberry Rhubarb Jam

Recipe #168119 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Charlotte J
May 15, 2006

The jam will keep for thirty days in the refrigerator, but if you want to keep it longer you can store in it plastic containers in the freezer.

5 cups rhubarb, cut into pieces
2 cups sugar
1 (3 ounce) box strawberry gelatin (recipe did not specify what size, but the 6 ounce might make it to thick)

1
Toss together the sugar and the rhubarb, and let the mixture sit for about ten minutes.
2
This will draw the juice out of the fruit.
3
Once the sugar is dissolved, put the mixture in a pan and bring it to a boil.
4
When the rhubarb has softened, add the gelatin and stir until it's completely dissolved.
5
Allow the jam to cool completely, then transfer it into mason jars.