Guest guest Posted July 11, 2004 Report Share Posted July 11, 2004 Rhubarb Jam ----- ------------ -------------------------------- 1 1/2 t unflavored gelatin 1/2 c orange juice 2 c chopped rhubarb (fresh or frozen -- thawed) 1/4 t ground ginger Grated rind of 1 orange 1/3 c Equal Spoonful In small saucepan, sprinkle gelatin over orange juice; heat until gelatin dissolves. Stir in rhubarb, ginger and orange rind. Bring mixture to a boil; reduce heat, cover and simmer 5 minutes or until rhubarb is tender. Remove from heat and stir in Equal. Spoon jam into hot clean jars; cover and refrigerate up to 1 month or freeze up to 3 months. makes about 2 cups. This jam is slightly tangy; increase the Equal slightly if you prefer a sweeter preserve. Per 1 T serving: 6 calories, 0.2g protein, 0g fat, 1.2g carbohydrate. ============================ Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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