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    You are in: Home / Recipes / Rhubarb Jam Recipe
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    Rhubarb Jam

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on June 21, 2008

      Everyone in my church group wanted the recipe. I substiuted Half of the sugar for splenda.

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    • on August 24, 2005

      Everyone that tasted it loved this jam. I didn't use strawberries, but instead cored and diced up 3 apples and it was amazing. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2007

      My mom has made this for years minus the pineapple. It is my fave!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2005

      Very good jam I used raspberry gelatin because thats what I had on hand.I gave some to my mom and she said it was the best she jam she had ever had.She is 81 years old and has tried just about every jam on the planet.

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    • on June 21, 2005

      I forgot to rate this jam when I gave my review so am posting it now.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2005

      We liked this recipe! We did not have any strawberry jello, so we used cranberry and raspberry and it tasted great. Thanks

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    • on April 13, 2005

      I've made this recipe several times with great success. i've used fresh strawberries as well and it also works well. a tasty, easy jam. i skip the blender step(too lazy) and still enjoy the jam. great with cream cheese on a bagel.

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    Nutritional Facts for Rhubarb Jam

    Serving Size: 1 (2772 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1026.9
     
    Calories from Fat 3
    76%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 166.1 mg
    6%
    Total Carbohydrate 261.8 g
    87%
    Dietary Fiber 4.8 g
    19%
    Sugars 250.6 g
    1002%
    Protein 4.5 g
    9%

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