Directions:
- Remove thin outer rind from lemon with a veggie peeler& cut into fine strips with scissors or sharp knife- or use a zester.
- Place in a medium stainless steel or enamel saucepan.
- Squeeze& reserve 1 tbsp of juice from lemon.
- Add rhubarb, apple& water to saucepan.
- Bring to a boil over high heat.
- Cover, reduce heat& boil gently for 15 minutes or until fruit is tender.
- Add sugar, honey, ginger& lemon juice.
- Return to a boil& boil rapidly, uncovered, stirring frequently, until mixture forms a gel (about 10 minutes).
- Remove from heat.
- Ladle into hot, sterile jars and process in water bath for 10 minutes.
- Remove from bath, let jars cool, label& store in a cool place.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.71 Kcal (1054 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.55mg | 0% | |
| Potassium | 99.31mg | 2% | |
| Total Carbs | 66.29g | 22% | |
| Sugars | 61.53g | 246% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 0.42g | 1% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.1mg | 0% | |
| Calcium | 74.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 165.77 Kcal (694 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.34mg | 0% | |
| Potassium | 65.4mg | 2% | |
| Total Carbs | 43.66g | 22% | |
| Sugars | 40.53g | 246% | |
| Dietary Fiber | 0.96g | 6% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 4.9mg | 12% | |
| Calcium | 48.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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