Rhubarb Preserves - Scottish

10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"From a very old canning cookbook. Cook time does not include overnight sitting time. Yield 2 jars"

Original is 2 servings

Nutritional

  • Serving Size: 1 (910.5 g)
  • Calories 1851.6
  • Total Fat - 0.9 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 22.7 mg
  • Total Carbohydrate - 474.4 g
  • Dietary Fiber - 8.3 g
  • Sugars - 457.8 g
  • Protein - 4.1 g
  • Calcium - 395.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 38 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Peel off any thick red areas and cut the rhubarb into 1/2" slices- place into a deep bowl - cover with the sugar.

Step 2

Cover the bowl and let the rhubarb/sugar sit overnight.

Step 3

Place into a pot and add the lemon juice- bring to a boil and let boil gently, stirring often, for 30 minutes or until thickened.

Step 4

Turn the heat down to low and simmer for another 30 minutes, stirring often.

Step 5

Pour into sterilized jars and can ( or put jars in refrigerator-will keep for weeks).

Tips


No special items needed.

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