Carrot Rhubarb Jam Recipe
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 |
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
Directions
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.
Chef
