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Rhubarb And Ginger Conserve

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The rhubarb and ginger conserve is a sweet and spicy conserve prepared with rhubarb and glace ginger. Cooked with added carrots and lemon juice and rind for flavor, the rhubarb and ginger conserve is sweetened with sugar.
  Carrots 4 Medium, grated
  Rhubarb 500 Gram, chopped
  Grated lemon rind 1 Teaspoon
  Lemon juice 2 Tablespoon
  Water 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Glace ginger 1⁄4 Cup (4 tbs), chopped

1. Combine carrots, rhubarb, rind, juice and water in a 3-litre casserole.
Cover and cook for 10-15 minutes on HIGH.
2. Stir in sugar and ginger.
Cook, uncovered, for a further 10-15 minutes on HIGH.
3. Test that jam gels.
4. Pour into sterilised jars and seal.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1977 Calories from Fat 13

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 189 mg7.9%

Total Carbohydrates 505 g168.4%

Dietary Fiber 16.5 g65.9%

Sugars 462.6 g

Protein 7 g13.9%

Vitamin A 825.6% Vitamin C 124.4%

Calcium 52.3% Iron 10.7%

*Based on a 2000 Calorie diet

Rhubarb And Ginger Conserve Recipe