Strawberry Jam with Rhubarb
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 29 min.
Ready in
Calories:
1074
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,074 cal. | (51 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 259 g | (173 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 258 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Rhubarb
- 1 Vanilla bean
- 1 kilogram jam sugar (1: 1)
- 1 Cinnamon stick
- 1 lemon (for juice)
- 500 grams Strawberries
Preparation steps
1.
Rinse, peel and chop rhubarb. Halve vanilla bean lengthwise, scrape out seeds. Combine vanilla bean and seeds, sugar, cinnamon, lemon juice and rhubarb and let stand, covered, for about 1 hour. Rinse, dry and hull strawberries. Cut into pieces. Place rhubarb in a saucepan, add strawberries and bring to a boil.
2.
Cook jam, stirring continuously, for about 4 minutes. Remove vanilla bean and cinnamon stick. Pour into prepared preserving jars and seal tightly. Place jars upside down and let stand for 10 minutes. Flip over and let cool completely. Serve as desired with fresh bread or soft cheese.
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