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Rhubarb and Ginger Jam

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9072
Energy (kCal)2520.0413
Carbohydrates (g)627.2654
Total fats (g)0.9711
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put rhubarb in a bowl with sugar, lemon juice, and 1 teaspoon zest; leave overnight. | 2. Combine with ginger and 2 cups water. | 3. Bring to a boil and boil rapidly for 15 minutes. (I am guessing you are stirring this a lot). You cook until rhubarb is clear and and jelly is set.). | 4. Pour into hot jars. | 5. Seal. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 3 diced 76.86 16.6164 3.2939999999999996 0.732
    sugar 3 2417.94 604.788 0.0 0.0
    lemon 2 2.5617 0.8233 0.0972 0.0265
    ginger 1 ounce crushed 22.6796 5.0377 0.516 0.2126
    water 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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