Rhubarb Preserves - Scottish
Recipe: #12431
April 18, 2014
Categories: 5 Ingredients Or Less, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"From a very old canning cookbook. Cook time does not include overnight sitting time. Yield 2 jars"
Original is 2 servings
Ingredients
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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