Strawberry-Rhubarb Jam
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1074
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,074 cal. | (51 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 259 g | (173 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 258 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Strawberries
- 500 grams Rhubarb
- 1 lemon (juice)
- 1 kilogram jam sugar
Preparation steps
1.
Rinse the strawberries. Place in a pot and crush coarsely. Rinse the rhubarb and cut into 1 cm (approximately 1/2 inch) pieces. Add the rhubarb, lemon juice and sugar to the pot.
2.
Allow to sit covered for 1 hour. Bring to a boil, while stirring, and allow to cook for 3 minutes. Divide the jam between hot sanitized jars and twist on the lids. Set the jars upside down and allow to cool for 5 minutes. Turn so the lid is facing upwards and allow to cool completely. To preserve the jam for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
