*Trim rhubarb, cut into 1/2 inch ( 1cm ) pieces. Measure 8 cups ( 2 L )
*Remove rind from oranges and lime using a zester or grater. Squeeze juice from oranges and lime; measure 3/4 cup ( 175 mL ) adding water if necessary.
*Fill boiling water canner with water. Place 5 clean half-pint ( 250 mL ) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft ( 305 m ). [ I've also sterilized jars by washing them in hot soapy water. rinsing with hot clean water and putting in rack of oven on 350 bake for several minutes ]
*Combine rhubarb, orange and lime rind, juice, sugar and ginger root in a large stainless steel or enamel saucepan. Bring mixture to a boil, Stirring constantly. Boil gently, stirring frequently to prevent scorching, until mixture thickens and reaches gel stage, about 30 to 35 minutes.
*Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
*Ladle jam into a hot jar to within 1/4 inch ( o.5 cm ) of to rim ( head space ). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch ( o.5 cm ). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band until fingertip tight. Place jar in canner. Repeat for remaining jam.
* Cover canner; return water to a boil process 5 minutes at altitudes up to 1,000 ft ( 305 m ). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. [ I usually leave screw bands on jars ] Wipe jars, label and store in a cool, dark place.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2344g)|
|Recipe Makes: Servings|
|Calories from Fat: 1860 (79%)|
|Amt Per Serving||% DV|
|Total Fat 206.6g||276 %|
|Saturated Fat 119.7g||598 %|
|Monounsaturated Fat 52.9g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 538.2mg||166 %|
|Sodium 868.9mg||30 %|
|Potassium 4829.4mg||127 %|
|Total Carbohydrate 112.7g||33 %|
|Dietary Fiber 25.8g||103 %|
|Sugars, other 86.9g|
|Protein 33.2g||47 %|
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Calories per serving: 2349
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