Rhubarb Blueberry Jam Recipe

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Rhubarb Blueberry Jam
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Ingredients
5
Count
Nutrition
41
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. In a Dutch oven, combine rhubarb and water. Cook over medium-high heat for 4 minutes or until rhubarb is tender. Add sugar and bring to a boil. Boil for 2 minutes. Stir in pie filling.
  2. Remove from the heat; cool for 10 minutes. Add gelatin and mix well. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 8 half-pints.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 41.41 Kcal (173 kJ)
Calories from fat 0.48 Kcal
% Daily Value*
Total Fat 0.05g 0%
Sodium 2.91mg 0%
Potassium 11.97mg 0%
Total Carbs 10.44g 3%
Sugars 9.68g 39%
Dietary Fiber 0.21g 1%
Protein 0.16g 0%
Vitamin C 0.5mg 1%
Calcium 21.3mg 2%
Amount Per 100 g
Calories 167.88 Kcal (703 kJ)
Calories from fat 1.94 Kcal
% Daily Value*
Total Fat 0.22g 0%
Sodium 11.78mg 0%
Potassium 48.52mg 0%
Total Carbs 42.34g 3%
Sugars 39.23g 39%
Dietary Fiber 0.87g 1%
Protein 0.65g 0%
Vitamin C 2.2mg 1%
Calcium 86.2mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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