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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 12, 2010

      Am just about to make a second batch. Great recipe. I sliced up 6 or 7 strawberries and added to the Rhubarb as it was cooking. Goes great with #30367 Rhubarb Bread. Handed out some to family and friends that's why the second batch is on the go.

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    • on July 08, 2009

      Five stars for taste and ease of preparation. I used raspberry gelatin. This is a perfect jam for someone new to jam making or someone, like me, with no time to make jam the traditional way. I put mine in the freezer to enjoy in the winter time. Thanks for posting this.

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    • on June 25, 2008

      This was my first attempt at jam making and I am so proud of it! All my picky kids ate it without saying "Yuck, rhubarb!" I think next time I will add about 7 cups of rhubarb for a more rhubarb flavor and less raspberry flavor. I tried this for My Three Chefs 08. Thank you for the recipe!

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    Nutritional Facts for Rhubarb Jam

    Serving Size: 1 (1210 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 612.5
     
    Calories from Fat 2
    40%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 7.6 mg
    0%
    Total Carbohydrate 156.8 g
    52%
    Dietary Fiber 2.7 g
    11%
    Sugars 151.3 g
    605%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    cherry gelatin

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