Favorite Rhubarb Banana Jam recipe
YIELD
60 servingsPREP
5 minCOOK
35 minREADY
45 minIngredients
Directions
Mix well and bring to boil and boil for 35 minutes or until thick.
Pour into hot jars and seal.
Make 10 cups.
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Nutrition Facts
Serving Size 25g (0.9 oz)Amount per Serving
Calories
81
0%
of calories
from fat
% Daily Value *
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Total Carbohydrate
7g
7%
Dietary Fiber
0g
0%
Sugars
g
Protein
0g
Vitamin A
0%
•
Vitamin C
1%
Calcium
0%
•
Iron
0%
* based on a 2,000 calorie diet
How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Do you have to use pectin to set up the jam?
It sounds like this is not going into a canner for longer term storage? there are no instructions about processing time using a water bath canner. So if not going in a canner, how long will it last? Why would someone make such a large batch if it won't last?