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Orange-RhubarbCar­damom JAM

HANDS-ON 45 MIN TOTAL 1 HR MAKES 6 HALF-PINTS

- SUBMITTED BY MARISA McCLELLAN NEW RECIPE GO ONLINE TO RATE & REVIEW

Rhubarb is a farm-stand favorite for me. I bring it home by the armload for jams and syrups. Tip: Seek out the ruby red stalks. This jam will taste fine if made with green stalks but won’t be as pretty. FRUIT AND CITRUS

2 lb. rhubarb, washed, trimmed and cut into 1-inch pieces (8 cups) Orange zest (2 Tbsp.) and peeled, skinned segments from 3 large navel oranges (2½ cups)

SUGAR AND PECTIN

4½ cups sugar

3 Tbsp. regular powdered fruit pectin (such as Sure-Jell or Ball; do not use low-sugar pectin) SEASONING

¾ tsp. ground cardamom armagazine.com/orangerhub­arb-cardamom-jam

PER TBSP.: 41 CAL; 0G FAT (0G SAT);

0G PRO; 10G CARB (0G FIBER,

10G SUGARS); 1MG SODIUM

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