Directions:
- In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.
- Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan.
- Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.
- Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 5 half-pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.87 Kcal (217 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.77mg | 0% | |
| Potassium | 19.81mg | 0% | |
| Total Carbs | 13.19g | 4% | |
| Sugars | 12.39g | 50% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 1.7mg | 3% | |
| Calcium | 28.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 133.1 Kcal (557 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.98mg | 0% | |
| Potassium | 50.84mg | 0% | |
| Total Carbs | 33.84g | 4% | |
| Sugars | 31.8g | 50% | |
| Dietary Fiber | 0.72g | 1% | |
| Protein | 0.39g | 0% | |
| Vitamin C | 4.3mg | 3% | |
| Calcium | 72.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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