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Add a photoThe fresh navel orange juice gave this jam just the right amount of pop.
Ингредиенты
- 4 Cups Fresh Strawberries, Hulled & Coarsely Chopped (2 Lbs.)
- 8 Cups Fresh Rhubarb, Coarsely Chopped (2 Lbs.)
- 4 Cups Granulated Sugar
- 1/4 Fresh Navel Orange Juice, Pulp Included
Инструкции
- Wash fruit. Cut rhubarb into 1/2-Inch pieces, add to a large stock pot. Cover rhubarb with half of sugar and let stand 2 hours.
- Add berries to rhubarb and mix with remaining sugar; add orange juice.
- Place mixture over low heat until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning. Cook until thickened.
- Can Cold Pack Style:
- Pour into hot sterilized Kerr jars to within 1/4-Inch of top. Put on cap, screw band firmly. Set aside to cool completely.
- Yield: Ten (1/2 Pint) Jars
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 120 servings | |
| Calories 29 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 25mg | 1% |
| Total Carbs 7.31g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 6.96g | 5% |
| Protein 0.09g | 0% |
