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Apricot Rhubarb Jam

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Ingredients
  Chopped rhubarb 8 Cup (128 tbs)
  Sugar 4 Cup (64 tbs)
  Apricot pie filling 1 Can (10 oz)
  Orange flavored gelatin 3 Ounce (1 Package)
Directions

Combine rhubarb and sugar in a bowl (not metal).
Allow to stand overnight.
In the morning transfer to a pan; bring to a boil and simmer 10 minutes.
Add the apricot pic filling and bring to a boil.
Add the gelatin and stir until dissolved.
Put in jars; cover and refrigerate or freeze.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Rhubarb
Servings: 
4

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4.084375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 963 Calories from Fat 5

% Daily Value*

Total Fat 0.54 g0.84%

Saturated Fat 0.14 g0.72%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 59.1 mg2.5%

Total Carbohydrates 244 g81.5%

Dietary Fiber 4.9 g19.6%

Sugars 221.6 g

Protein 2 g4.9%

Vitamin A 16.8% Vitamin C 36.3%

Calcium 23.6% Iron 7.2%

*Based on a 2000 Calorie diet

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Apricot Rhubarb Jam Recipe