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Ruby-Rhubarb Marmalade

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.8564
Energy (kCal)3741.5719
Carbohydrates (g)932.1302
Total fats (g)1.1678
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine rhubarb, sugar, cardamom and lemon juice in a bowl. Cover and let stand overnight. | 2. Trim away both ends of the grapefruit and slice in half lengthways. | 3. Core the grapefruit and pick out any seeds. Bundle the seeds and cores in cheesecloth and tie shut. Set aside. | 4. Cut the grapefruit halves in half, then half again (so you have eighths), then slice thinly. | 5. Put slices and cheesecloth bundle into a bowl and cover with the water. Refrigerate overnight. | 6. Sterilize jars and lids if you plan to can the marmalade. | 7. Combine the grapefruit mixture and the contents of the rhubarb bowl in a pot and bring slowly to a rolling boil, stirring to make sure all the sugar is dissolved. | 8. Cook, stirring often, until the mixture reaches 220 F on a thermometer. | 9. Process for 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 18 ounces chopped 107.1611 23.1672 4.5926 1.0206
    sugar 4 1/2 cups 3626.91 907.182 0.0 0.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    cardamom 1 teaspoon 6.22 1.3694 0.2152 0.134
    pink grapefruit 3 - - - -
    water 4 1/2 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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