Easy Rhubarb Jam
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.