Strawberry Jam with Rhubarb
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 50 min.
Preparation
Calories:
1088
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,088 cal. | (52 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 261 g | (174 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 261 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams ripe Strawberries
- 500 grams Rhubarb
- lemons (juiced)
- 2 Vanilla bean
- 1 kilogram jam sugar
Preparation steps
1.
Rinse, trim and chop the strawberries. Rinse the rhubarb, remove the ends, remove the tough strings, cut into pieces and mix with the strawberries. Weigh out 1 kg (approximately 2 lb) and place in a large pot.
2.
Cut the vanilla bean in half lengthwise, cut in half crosswise in half and scrape out the seeds. Place the vanilla bean and seeds, lemon juice and preserving sugar with the fruit mixture into the pot and simmer, covered, for 2 hours.
3.
Let the strawberry-rhubarb cook uncovered 4-5 minutes and immediately pour into prepared jars, seal with lids, let stand 20 minutes, turn upside down and let cool.
