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Rhubarb Jam
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 35 mins
Calories:
1067
calories
Calories
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1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,067 cal. | (51 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 257 g | (171 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 805 mg | (20 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 256 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Trim the rhubarb and cut into 1 cm (approximately 1/2 inch) pieces. Place the rhubarb in a pot. Slit the vanilla bean lengthwise. Place the vanilla bean, sugar, and orange juice in the pot with the rhubarb. Bring to a boil, stirring constantly. Cook for 15-20 minutes, stirring occasionally, until thickened. Remove the vanilla bean, then fill the prepared jars to the brim with the jam.
2.
Seal the jars tightly, and cool completely.
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