Directions:
- Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.
- Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently. Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator. When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1072.97 Kcal (4492 kJ) | ||
| Calories from fat | 20.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Sodium | 178.77mg | 7% | |
| Potassium | 1068.09mg | 23% | |
| Total Carbs | 264.4g | 88% | |
| Sugars | 238.86g | 955% | |
| Dietary Fiber | 7.75g | 31% | |
| Protein | 5.86g | 12% | |
| Vitamin C | 29.4mg | 49% | |
| Iron | 0.1mg | 1% | |
| Calcium | 320.3mg | 32% | |
| Amount Per 100 g | |||
| Calories | 169.15 Kcal (708 kJ) | ||
| Calories from fat | 3.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 3% | |
|---|---|---|---|
| Sodium | 28.18mg | 7% | |
| Potassium | 168.38mg | 23% | |
| Total Carbs | 41.68g | 88% | |
| Sugars | 37.65g | 955% | |
| Dietary Fiber | 1.22g | 31% | |
| Protein | 0.92g | 12% | |
| Vitamin C | 4.6mg | 49% | |
| Calcium | 50.5mg | 32% | |
* 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.
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