Directions:
- In heavy saucepan or metal bowl, mix rhubarb and sugar.
- Let stand all night or all day.
- Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender.
- Drain and set aside.
- Remove pith from oranges and lemon and chop pulp, add to rhubarb.
- Bring to full rolling boil.
- Reduce heat and cook about 10 minutes, until jam stage is reached.
- Remove from heat and add ginger and rind.
- Stir 5 minutes, skim foam.
- Pour in sterile hot jars, put hot lids on and screw tight.
- Makes 7 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.36 Kcal (1463 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 7.29mg | 0% | |
| Potassium | 482.28mg | 10% | |
| Total Carbs | 89.35g | 30% | |
| Sugars | 80.61g | 322% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 35.4mg | 59% | |
| Iron | 0.1mg | 0% | |
| Calcium | 137.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 133.2 Kcal (558 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.78mg | 0% | |
| Potassium | 183.87mg | 10% | |
| Total Carbs | 34.07g | 30% | |
| Sugars | 30.73g | 322% | |
| Dietary Fiber | 1.44g | 15% | |
| Protein | 0.71g | 4% | |
| Vitamin C | 13.5mg | 59% | |
| Calcium | 52.5mg | 14% | |
* 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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