Lebanon County Rhubarb Jam
Lebanon County Rhubarb Jam recipe
Yield
24 servingsPrep
30 minCook
30 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
rhubarb
|
|
| 1 ½ | pounds |
sugar
|
|
| ½ | cup |
water
|
|
| 2 | each |
oranges
rind & juice of |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
rhubarb
|
|
| 680.4 | g |
sugar
|
|
| 118 | ml |
water
|
|
| 2 | each |
oranges
rind & juice of |
|
Directions
Wash and skin the rhubarb and cut into small pieces; add sugar and ½ cup of cold water.
Grate the rind of the oranges and add to the rhubarb.
Add the orange juice and cook for 30 minutes, stirring occasionally.
Pour into sterilized jars and seal.
