Rhubarb Orange Conserve

Rhubarb Orange Conserve 150 Author: Canadian Living Credits: Rhubarb Orange Conserve 150

If you're a fan of rhubarb, wait until you taste what a hit of orange and lemon can do to this
spring-into-summer favourite.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 1 orange scrubbed and thinly sliced
  • 4 lemons
  • 5 1/2 cups chopped fresh rhubarb (1/2-inch/1 cm pieces)
  • 3 1/2 cups granulated sugar
  • 1 cup golden raisins

Method

In small saucepan, combine orange, lemon and 1 cup water; cover and cook over low heat until peel is tender and translucent, 20 to 30 minutes.

In large Dutch oven, stir together orange mixture, rhubarb, sugar and raisins; bring to full rolling boil, stirring constantly. Boil, stirring constantly, until firmly set, about 15 minutes.

Remove from heat. Stir and skim off foam for 5 minutes.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.

Nutritional facts Per 1 tbsp: about

  • Sodium 1 mg
  • Protein trace
  • Calories 53.0
  • Total fat 0 g
  • Potassium 50 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 14 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rhubarb Orange Conserve

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