Photo: Massimo Adami
Strawberry-Rhubarb Jam
7 ingredients
30 min + 10 min
12 half-pint jars
openrecipes
"I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with."
Estimated Nutrition (whole recipe, rough)
212
Calories
2g
Protein
12g
Fat
28g
Carbs
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | not in our table | 0 |
| Fruit | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 1/4 cups diced rhubarb
- 4 1/4 cups sliced fresh strawberries
- 2 tablespoons lemon juice
- 2 (1.75 ounce) packages powdered fruit pectin
- 1/2 teaspoon butter (optional)
- 10 cups white sugar
- 12 half-pint canning jars with lids and rings
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes