Rhubarb Jam

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Rhubarb Jam
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1045
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
1 glass contains
(Percentage of daily recommendation)
Calories1,045 kcal(50 %)
Protein1.3 g(1 %)
Fat0.3 g(0 %)
Carbohydrates254 g(169 %)

Ingredients

for
4
Ingredients
1 kilogram
Lemon zest (from ½ lemon)
Lemon juice (from ½ lemon)
1
1 kilogram
Jam sugar (1:1 ratio)

Preparation steps

1.

Rinse the rhubarb, remove the ends, and peel. Cut the rhubarb into 1-2 cm (approximately 1/2-3/4 inch) wide pieces. Remove the zest in strips from the lemon, then squeeze the juice. Halve the vanilla bean lengthwise and scrape out the seeds. Mix the lemon juice, lemon zest, cinnamon, vanilla seeds, and the rhubarb in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Remove the spices and the lemon zest from the pan. 

2.

Add the jam sugar and bring to a boil, stirring constantly. Cook the mixture for 4 minutes. 

3.

Fill the prepared screw-top jars to the brim with the hot jam. Seal tightly, and cool completely.