Rhubarb & Ginger Jam by Dorothy Smith Gooden Recipe

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Rhubarb & Ginger Jam by Dorothy Smith Gooden
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Ingredients
3
Count
Nutrition
259
Calories
Total time
1545
Minutes
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Ingredients:

  • 4 cups rhubarb, washed & 1-inch pieces
  • 2 cups sugar
  • 2 tbsp preserved gingerroot, slivered

Directions:

  1. Put rhubarb& sugar inlayers in a glass bowl.
  2. Cover and allow to sit for 24 hours.
  3. Strain off the syrup into a saucepan, add ginger.
  4. Boil syrup& ginger for 30 minutes, medium low heat.
  5. Add rhubarb and boil again for 15 minutes or until the jam sets.
  6. Place in sterilized sealers& seal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 259.02 Kcal (1084 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 6.08mg 0%
Potassium 352.56mg 8%
Total Carbs 66.1g 22%
Sugars 60.02g 240%
Dietary Fiber 2.44g 10%
Protein 1.22g 2%
Vitamin C 9.8mg 16%
Calcium 105.5mg 11%
Amount Per 100 g
Calories 142.32 Kcal (596 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 3.34mg 0%
Potassium 193.71mg 8%
Total Carbs 36.32g 22%
Sugars 32.98g 240%
Dietary Fiber 1.34g 10%
Protein 0.67g 2%
Vitamin C 5.4mg 16%
Calcium 58mg 11%

* 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

  • 4.7
    Points
  • 7
    PointsPlus

Good Points

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

Bad Points

  • High in Sugar

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