Rhubarb Jam
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1047
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,047 cal. | (50 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 253 g | (169 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 252 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Rhubarb
- lemon zest (from ½ lemon)
- lemon juice (from ½ lemon)
- 1 Vanilla bean
- cinnamon
- 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.
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