Rhubarb and Orange Jam for Winter
A recipe for true sweet tooths! Give it a try — you'll love it. It's so tasty and fragrant that a batch sometimes doesn't even make it to winter.
Rhubarb season means jam-making time. Rhubarb is a treasure trove of vitamins — B1, B2, B6, C, niacin, and more. And the jam is finger-licking good: delicious, aromatic, sweet-tart, with a delicate note of orange. Give this version a try! Your family will be pleasantly surprised that such an unassuming vegetable can turn into something this tasty.
kontaty
Recipe author
Rhubarb and Orange Jam for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
43 g
174 kcal
GI:
7
/
0
/
93
- To make rhubarb jam: wash the rhubarb in cold water and peel it (you don't have to — I leave the skin on, since it's full of vitamins) and cut it into pieces about 1/4–1/2 inch long. Spread the pieces in a single even layer on a baking sheet and dry them in the oven for about 15 minutes, stirring occasionally. Meanwhile, wash 3 oranges well and remove the peel (or use the whole orange), then chop them very finely or run them through a meat grinder. Tip the dried rhubarb into a pot, cover it with sugar, add the oranges, and cook in 3 rounds of about 5–8 minutes each (boil for the set time while stirring, turn off, and let cool between rounds). That's it — then seal it in sterilized jars and enjoy the jam all winter (if it lasts that long =)).
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Oranges - 36 kcal/100g
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