Directions:
- In a large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, dice peaches and add with filling to saucepan; return to boiling. Remove from the heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze. Yield: about 7 half-pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 38.99 Kcal (163 kJ) | ||
| Calories from fat | 0.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 1.89mg | 0% | |
| Potassium | 22.06mg | 0% | |
| Total Carbs | 9.82g | 3% | |
| Sugars | 8.72g | 35% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 0.21g | 0% | |
| Vitamin C | 1mg | 2% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 133.75 Kcal (560 kJ) | ||
| Calories from fat | 1.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 6.48mg | 0% | |
| Potassium | 75.68mg | 0% | |
| Total Carbs | 33.67g | 3% | |
| Sugars | 29.9g | 35% | |
| Dietary Fiber | 1.37g | 2% | |
| Protein | 0.71g | 0% | |
| Vitamin C | 3.6mg | 2% | |
| Calcium | 130.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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