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    You are in: Home / Recipes / Chef-Boy-I-Be-Illinois' Grandma's Rhubarb Jam Recipe
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    Chef-Boy-I-Be-Illinois' Grandma's Rhubarb Jam

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    24 hrs

    15 mins

    Chef-Boy-I-Be Illinois's Note:

    A delicious and easy way to preserve all that rhubarb. With this method, you don't have worry about what type of pectin to purchase, will it set up, did you use enough sugar. In fact, I like this fine with only 3 cups of sugar rather than the four.

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    Ingredients:

    Yield:

    1/2 pints

    Units: US | Metric

    Directions:

    1. 1
      Stir rhubarb and sugar together and let stand.
    2. 2
      overnight.
    3. 3
      Then boil 10 to 15 minutes. Remove from.
    4. 4
      stove and add strawberry jello and stir till.
    5. 5
      dissolved.
    6. 6
      Fill jars, leaving room for expansion.
    7. 7
      Cool and put in freezer.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on June 06, 2009

      55

      Hello from Portugal, this is absolutley the best jam receipe I have ever made. It actually turned out for me, I never have luck with my jams, but this one was a success, I'm going to follow the same procedure with other fruits and see if I get the same success. THANK YOU so much for sharing this lovely receipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chef-Boy-I-Be-Illinois' Grandma's Rhubarb Jam

    Serving Size: 1 (1580 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 483.9
     
    Calories from Fat 1
    78%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 102.0 mg
    4%
    Total Carbohydrate 122.6 g
    40%
    Dietary Fiber 1.3 g
    5%
    Sugars 119.0 g
    476%
    Protein 2.3 g
    4%

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