Strawberry, Rhubarb and Lemon Verbena Jam
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
570
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 135 g | (90 %) | ||
| Sugar added | 125 g | (500 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 576 mg | (14 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 134 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Strawberries
- 400 grams Rhubarb
- 500 grams jam sugar (2:1)
- 1 handful Lemon verbena
Preparation steps
1.
Rinse, trim and chop the strawberries. Rinse, peel and chop the rhubarb. Place the strawberries and rhubarb in a large pot and mix with the sugar. Let stand for approximately for 30 minutes.
2.
Rinse the lemon verbena, shake dry and pluck the leaves.
3.
Coarsely mash the strawberries and rhubarb, so a few pieces remain. Add the lemon verbena. Boil the jam, stirring constantly and let simmer for about 3 minutes until bubbly. Cook, stirring constantly until thickened.
4.
Pour the hot jam into jars with screw-on lids, seal and turn upside down for 5 minutes. Allow to cool and store in a cool and dark place.
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