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This rhubarb jam, pure and simple, with the consistency of apple butter, is a rhubarb lover’s delight. This jam also freezes well, but it will probably get eaten up before making it to the freezer. Fabulous!
Ingredients
- 2 ½ pounds fresh rhubarb, chopped
- 2 cups white sugar
- ½ cup water
- 1/3 cup orange juice
- 2 teaspoons grated orange zest
Directions
Step 1
Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
Step 2
Ladle into hot sterile jars; seal with the lids and rings. Store opened jars in the refrigerator.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 57 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium2mg | 0% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber1g | 3% |
| Total Sugars13g | |
| Protein0g | |
| Vitamin C4mg | 22% |
| Calcium31mg | 2% |
| Iron0mg | 1% |
| Potassium108mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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