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Rhubarb jam with apple and mint
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Ingredients
Directions
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Spoon the rhubarb with the jelly sugar and orange zest and bring to a low heat.
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Let boil for about 5 minutes and then add the apple. Cook for 2 more minutes and stir well.
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Insert a sprig of fresh mint into each jar and pour the hot rhubarb in a measuring cup.
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Close the pots and turn around. Leave to stand for a moment and put it upright again. Let the jam in the pots cool completely and store in a dark, cool place.
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Nutrition
550Calories
Sodium0% DV0g
Fat0% DV0g
Protein2% DV1g
Carbs44% DV133g
Fiber0% DV0g
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