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Lebanon County Rhubarb Jam

 
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Lebanon County Rhubarb Jam recipe

Yield

24

servings

Prep

30

min

Cook

30

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

2 ½ pounds rhubarb
1 ½ pounds sugar
½ cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 7491% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 64g 64%
Dietary Fiber 7g 27%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 96%
Calcium 27% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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