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Easy Rhubarb Jam

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Ingredients
  • 1 sachet sugar-free jelly, any flavour but strawberry or raspberry is nice
  • 1/2 pound or 1 tin stewed rhubarb, sugar not needed
  • 1/4 pint (150 ml) warm water
Instructions

Melt the jelly in 1/4 pint (150 ml) warm water add the rhubarb (without added juice). Put into clean jar, store in fridge and eat within 2 weeks.

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