Strawberry-Rhubarb Jam with Kiwi

0
Average: 0 (0 votes)
(0 votes)
Strawberry-Rhubarb Jam with Kiwi
share Share
print
bookmark_border Copy URL
Health Score:
3,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
563
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie563 kcal(27 %)
Protein2.15 g(2 %)
Fat0.7 g(1 %)
Carbohydrates143.53 g(96 %)
Sugar added124.75 g(499 %)
Roughage5.3 g(18 %)
Vitamin A13.88 mg(1,735 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate43.25 μg(14 %)
Pantothenic acid0.29 mg(5 %)
Biotin1.37 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C108.42 mg(114 %)
Potassium559.75 mg(14 %)
Calcium118.25 mg(12 %)
Magnesium32.5 mg(11 %)
Iron0.92 mg(6 %)
Iodine11.25 μg(6 %)
Zinc0.32 mg(4 %)
Saturated fatty acids0.08 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
400 grams
500 grams
Jam sugar (2:1)
½
Lemon (juiced)
100 grams

Preparation steps

1.

Rinse, trim and chop the strawberries. Rinse, trim and cut the rhubarb into small pieces. Mix the strawberries and rhubarb in a large saucepan with the sugar and the lemon juice and let stand for about 30 minutes.

2.

Peel the kiwis, cut into small pieces and add to the pan.

3.

Bring to a boil while stirring. Cook for about 4 minutes until bubbly, stirring constantly until thickened.

4.

Remove the pan from the heat and pour the jam into hot rinsed glass jars, seal and allow to cool.