Rhubarb/Raz Jelly

Name: Rhubarb/Raz Jelly
Yield: 4 servings
Ingredients: 5 cups rhubarb; 3 cups sugar

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Ingredients

Place rhubarb and sugar in enamel or stainless steel bowl (I use an 8 qt.
stainless steel cooking pot), mix well, cover, and let stand overnight.
Next morning, bring to boil, reduce heat, and simmer, stirring constantly, for ten minutes.
Remove from heat, stir in jello.
Fill hot, sterilized jars to 1/2" from top.
Place seal on jar, and tighten ring.
Turn jar upside down on towel-covered surface for about 15 min.
Turn jar right side up, to cool, and seal to set and pop.

53 kcal 3% DV

Protein Fat Carbs

Protein 0.6g 1% DV

Total Fat 0.1g

Carbs 13.7g 5% DV

Fiber 1.6g 6% DV

Sugar 7.2g 14% DV

Sodium 2.5mg

Potassium 85.8mg 2% DV

Vitamin A 1mcg

Vitamin C 9.9mg 11% DV

Calcium 42.3mg 3% DV

Iron 0.2mg 1% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).