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Rhubarb and Orange Jam

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1679.148
Energy (kCal)754000.62
Carbohydrates (g)190564.9388
Total fats (g)227.944
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and dice rhubarb. Into larger sauce pan sprinkle sugar over the rhubarb. Add raisins and juice with rind mix with a wooden spoon cover and allow to stand for one hour | 2. Bring to boil and cook slowly and stirring frequently for about 30 minutes | 3. Allow jam to cool slightly in the sauce pan. | 4. Put into clean sterailized jars. Process by water bath 10 minutes. Lable when cool and sealed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 1 25.62 5.5388 1.0979999999999999 0.244
    sugar 750 604485.0 151197.0 0.0 0.0
    raisin 300 149490.0 39362.4 1678.05 227.7
    orange - - - -
    lemon - - - -

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



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