Directions:
- Grind the rhubarb in a food processor or grinder. Line a strainer with four layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and food coloring if desired.
- Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 8 half-pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.98 Kcal (251 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.68mg | 0% | |
| Potassium | 102.3mg | 2% | |
| Total Carbs | 15.19g | 5% | |
| Sugars | 13.51g | 54% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 2.8mg | 5% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 121.31 Kcal (508 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.4mg | 0% | |
| Potassium | 206.91mg | 2% | |
| Total Carbs | 30.72g | 5% | |
| Sugars | 27.32g | 54% | |
| Dietary Fiber | 1.43g | 3% | |
| Protein | 0.72g | 1% | |
| Vitamin C | 5.7mg | 5% | |
| Calcium | 61.9mg | 3% | |
* 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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