This tangy spread is easy to make and tastes especially good on hot, buttered cinnamon toast. The recipe makes enough to have on hand well beyond the growing season. -Betty Nyenhuis, Oostburg, Wisconsin
Provided by Taste of Home
Time 25m
Yield 5 half-pints.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature., Place 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 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 1 minute. Remove from 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.
Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
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