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Carrot Rhubarb Jam

fast.cook's picture
Ingredients
  Carrots 3 Cup (48 tbs), grated
  Rhubarb 6 Cup (96 tbs), diced
  Orange juice 3 Cup (48 tbs)
  Honey 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon, ground
Directions

Pour boiling water over rhubarb.
Let stand for 10 minutes.
Drain.
This reduces objectionable oxalic acid.
Mix all ingredients and let stand overnight.
Next morning, bring to slow boil.
Cook only until rhubarb is transparent and mixture thickened.
Pour into hot sterilized jars.
Seal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Servings: 
2

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4.205
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 782 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.3%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 641.4 mg26.7%

Total Carbohydrates 198 g65.9%

Dietary Fiber 13.1 g52.5%

Sugars 167.7 g

Protein 8 g16.3%

Vitamin A 663.8% Vitamin C 379%

Calcium 42.9% Iron 15.4%

*Based on a 2000 Calorie diet

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Carrot Rhubarb Jam Recipe