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Ингредиенты
Инструкции
- Peel, core and dice apples, wash rhubarb and cut into 1/2 inch lengths.
- Place in a preserving pan with water and cook till fruit is soft.
- Measure and allow 1 c. of warmed sugar to each c. of pulp.
- Add in lemon juice and cook quickly till mix jells when tested on a cool saucer.
- Bottle into clean, dry, warm jars.
- Seal and label when cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1736g | |
| Calories 576 | |
| Calories from Fat 23 | 4% |
| Total Fat 2.75g | 3% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 2833mg | 81% |
| Total Carbs 145.94g | 39% |
| Dietary Fiber 31.8g | 106% |
| Sugars 94.61g | 63% |
| Protein 8.25g | 13% |
