Search
by Ingredient

Lebanon County Rhubarb Jam

StarStarStarHalf starEmpty star

Your rating

Lebanon County Rhubarb Jam

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

Amount Measure Ingredient Features
2 ½ pounds rhubarb
Camera
1 ½ pounds sugar
Camera
½ cup water
Camera
2 each oranges
rind & juice of
Camera

Ingredients

Amount Measure Ingredient Features
1.1 kg rhubarb
Camera
680.4 g sugar
Camera
118 ml water
Camera
2 each oranges
rind & juice of
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 7491% 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?
 

Email this recipe