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Ingredientes

Cost per recipe $12.91 view details

Direcciones

  1. Peel, core and dice apples, wash rhubarb and cut into 1/2 inch lengths.
  2. Place in a preserving pan with water and cook till fruit is soft.
  3. Measure and allow 1 c. of warmed sugar to each c. of pulp.
  4. Add in lemon juice and cook quickly till mix jells when tested on a cool saucer.
  5. Bottle into clean, dry, warm jars.
  6. 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%
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