Spring Jam

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Spring Jam
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
4119
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie4,119 kcal(196 %)
Protein1.55 g(2 %)
Fat0.55 g(0 %)
Carbohydrates1,062.7 g(708 %)
Sugar added1,047.9 g(4,192 %)
Roughage3.93 g(13 %)
Vitamin A9.91 mg(1,239 %)
Vitamin D0 μg(0 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.25 mg(23 %)
Niacin0.86 mg(7 %)
Vitamin B₆0.07 mg(5 %)
Folate33.83 μg(11 %)
Pantothenic acid0.22 mg(4 %)
Biotin1.28 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C75.27 mg(79 %)
Potassium439.5 mg(11 %)
Calcium102.45 mg(10 %)
Magnesium25.17 mg(8 %)
Iron1.2 mg(8 %)
Iodine10.5 μg(5 %)
Zinc0.35 mg(4 %)
Saturated fatty acids0.07 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
6
Ingredients
700 grams
500 grams
juice of Lemons
2
500
Jam sugar (2: 1)

Preparation steps

1.

Rinse, core and chop strawberries. Rinse rhubarb, remove ends, cut into small cubes and mix with strawberries. Place in large pot.

2.

Halve vanilla beans lengthwise and scrape out seeds with a sharp knife. Mix vanilla bean seeds, lemon juice and jam sugar, which should be exactly half the quantity of fruit, so weigh the fruit beforehand. Let sit covered for two hours.

3.

Bring strawberry-rhubarb mixture to a boil, then let simmer for five minutes. Immediately fill prepared jars.

Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.