Rhubarb and Strawberry Jam
|Rhubarb||1 Quart, cut into 1/2 inch pieces|
|Strawberries||1 Quart, cut into pieces|
|Sugar||4 Cup (64 tbs)|
1) In a saucepan, combine the rhubarb, strawberries and sugar; allow to stand for 1 hour.
2) Bring to a boil and cook rapidly for about 30 minutes, or until thicked;
3) In hot fruit jars, pour the jam and seal the jars; or in jelly glasses (about four 8-ounce glasses) and seal with paraffin.
4) Use the Rhubarb and Strawberry Jam as required.
Serving size: Complete recipe
Calories 3294 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.9%
Saturated Fat 0.5 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 37.8 mg1.6%
Total Carbohydrates 843 g280.9%
Dietary Fiber 17 g68.1%
Sugars 809.7 g
Protein 9 g17%
Vitamin A 19.3% Vitamin C 126.2%
Calcium 82.1% Iron 12%
*Based on a 2000 Calorie diet