Directions:
- Pour the raspberries, 1 cup at a time, into a large saucepan. Crush each portion thoroughly with a potato masher or mallet. Add the rhubarb and sugar. Mix thoroughly and let stand 3 to 4 hours. Stir.
- Place over high heat and bring to a boil rolling boil, stirring constantly. Continue to stir and boil hard for 1 minute.
- Remove from heat and stir in pectin immediately. Skim and stir for 5 minutes to distribute fruit evenly.
- Ladle into prepared jars leaving a 1/4 headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.23 Kcal (3011 kJ) | ||
| Calories from fat | 5.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Sodium | 4.2mg | 0% | |
| Potassium | 228.13mg | 5% | |
| Total Carbs | 184.74g | 62% | |
| Sugars | 177.92g | 712% | |
| Dietary Fiber | 5.29g | 21% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 0.6mg | 3% | |
| Calcium | 56.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 251.66 Kcal (1054 kJ) | ||
| Calories from fat | 1.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 1% | |
|---|---|---|---|
| Sodium | 1.47mg | 0% | |
| Potassium | 79.82mg | 5% | |
| Total Carbs | 64.64g | 62% | |
| Sugars | 62.25g | 712% | |
| Dietary Fiber | 1.85g | 21% | |
| Protein | 0.38g | 2% | |
| Vitamin C | 6.9mg | 33% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.8mg | 6% | |
* 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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