Rhubarb and Preserved-Ginger Jam Recipe

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Rhubarb and Preserved-Ginger Jam
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Ingredients
4
Count
Nutrition
596
Calories
Total time
4
Minutes
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Ingredients:

  • 7 cups white sugar
  • 1/2 cup chopped preserved gingerroot
  • 6 tbsp lemon juice

Directions:

  1. In a large saucepan, combine rhubarb and sugar; let stand for 3 hours.
  2. Stir in ginger and lemon juice, and heat to boiling.
  3. Lower heat and simmer for about one hour, until jam sheets from a spoon.
  4. Skim off foam.
  5. Ladle jam into hot sterilized mason jars, filling to within 1/4 inch from top.
  6. Wipe rims and seal with new rings and lids.
  7. Process in a boiling water bath for 10 minutes.
  8. Remove jars from water bath and cool to room temperature.
  9. Check seals, label jars, and store in a cool, dry place.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 595.57 Kcal (2494 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 12.02mg 1%
Potassium 671.55mg 14%
Total Carbs 152.41g 51%
Sugars 139.93g 560%
Dietary Fiber 4.54g 18%
Protein 2.27g 5%
Vitamin C 24.1mg 40%
Calcium 197.3mg 20%
Amount Per 100 g
Calories 155.91 Kcal (653 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 3.15mg 1%
Potassium 175.8mg 14%
Total Carbs 39.9g 51%
Sugars 36.63g 560%
Dietary Fiber 1.19g 18%
Protein 0.59g 5%
Vitamin C 6.3mg 40%
Calcium 51.7mg 20%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 16
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

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