Strawberry Rhubarb Jam

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Strawberry Rhubarb Jam
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
582
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie582 cal.(28 %)
Protein2 g(2 %)
Fat1 g(1 %)
Carbohydrates136 g(91 %)
Sugar added125 g(500 %)
Roughage7.6 g(25 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin K22.5 μg(38 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2 mg(17 %)
Vitamin B₆0.2 mg(14 %)
Folate81 μg(27 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C117 mg(123 %)
Potassium665 mg(17 %)
Calcium118 mg(12 %)
Magnesium39 mg(13 %)
Iron2 mg(13 %)
Iodine8 μg(4 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.1 g
Uric acid55 mg
Cholesterol0 mg
Complete sugar136 g

Ingredients

for
4
Ingredients
700 grams ripe Strawberries
500 grams Rhubarb
juice of 1 lemons
2 Vanilla bean
500 grams jam sugar
How healthy are the main ingredients?
StrawberryRhubarblemon

Preparation steps

1.

Rinse, hull and coarsely chop the strawberries. Rinse the rhubarb, trim off the ends and dice. Combine the strawberries and rhubarb in a large pot. 

2.

Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla bean seeds, lemon juice and jam sugar to the pot, mix well and let stand for about 2 hours. 

3.

Bring the mixture to a rolling boil and cook for 4-5 minutes, skimming any foam off the top. Turn off the heat, ladle into sterilized jars, seal tightly and turn upside down. After about 20 minutes, turn right side up and allow to cool completely.