Wash rhubarb and dice. Put oranges through food chopper. Mix fruit and sugar in large saucepan. Cook to boiling point, then reduce heat and cook slowly for 2 hours or until jam is thick and clear. Pour into hot jars and seal. Makes 1 quart (1 Liter). SOURCE: GRANDMAS COOKING COMPILED BY: The Recipe Book Committer of the Mennonite Traditional Cooks
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|Serving Size: 1 Quart (2548g)|
|Recipe Makes: 1 Quart|
|Calories from Fat: 11 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1926.9mg||51 %|
|Total Carbohydrate 1622.8g||477 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 1597.7g|
|Protein 9.9g||14 %|
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Calories per serving: 6298
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