No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (60g) Recipe makes 36 servings |
||
| Calories 83 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 104mg | 2% | |
| Total Carbohydrate 21.2g | 7% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 19.9g | ||
| Protein 0.4g | 0% | |
Menus using this recipe:
Pennsylvania Dutch Christmas Dinner
Pennsylvania Dutch Winter Supper
Lebanon County Rhubarb Jam
By: Molly53
Apr 8, 2003
From Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
SERVES 36 , 6 6ounce jars
Ingredients
Directions
1
Wash rhubarb and cut into small pieces.2
Add sugar and cold water.3
Grate rind of oranges and add to rhubarb.4
Add orange juice and cook for 30 minutes, stirring occasionally.5
Fill sterilized jars and seal.
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- Course > Condiments, etc. > Jams & Preserves
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 60 mins
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- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > Canning
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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