I get uncomfortably excited when springtime rhubarb comes along. Ever since it appeared in my CSA box I’ve been dreaming about a recipe for sweet… tart ….. and vibrantly purple jam.
Blueberry-Rhubarb Jam
Makes about 3 cups
1 ¼ cups finely chopped rhubarb
1 cup blueberries
¼ cup water
¼ cup regular pectin (I used Sure-Jell)
3 cups granulated sugar
Combine rhubarb, blueberries, and water in a 4 to 6-quart pot; bring to a boil. Stir in pectin and continue to boil, stirring constantly for one minute. Add sugar and continue to stir. Return to a boil and once boiling furiously, cook for one minute more. Turn off heat and allow to cool for at least 20 minutes before ladling into glass jars. Store in the refrigerator for up to three weeks.
Nutrition Info Per Tablespoon: Calories: 61; Total Fat: 0 gram; Saturated Fat: 0 grams; Total Carbohydrate: 15 grams; Sugars: 15 grams; Protein: 0 grams; Sodium: 20 milligrams; Cholesterol: 0 milligrams; Fiber: 0 grams
A simple mixture of flour and Greek yogurt popped in the air fryer creates this bagel hack recipe that everyone just loves.
The ideal recovery meal? Does it exist?! This recipe checks all the boxes!
A quick and easy answer for what to make (other than meatloaf and burgers) with ground turkey.
We are starting a new tradition in my house – summer time ice cream “Sundays.”Most people don’t know that I worked a local ice cream
An order of fried wontons from a local Chinese joint can easily top 500 calories and it’s supposed to be an appetizer! Here’s a fabulous
Sign up for my newsletter to receive the latest updates!
© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud
