Photo: Massimo Adami
Strawberry-Rhubarb Jam
5 ingredients
openrecipes
Strawberries and rhubarb are the long-awaited first sign of spring fruit. Because both are low in pectin, this recipe adds the peel and the flesh of oranges to give this bright-flavored, tangy jam the body it needs. Set it out with cream scones, biscuits or crusty bread.
Estimated Nutrition (whole recipe, rough)
172
Calories
3g
Protein
1g
Fat
43g
Carbs
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| 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 |
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
- 2 oranges, preferably blood oranges
- 1 1/2 to 2 lb. rhubarb, cut into 1/2-inch chunks (about 6 cups)
- 3 cups strawberries, hulled and sliced
- 4 cups sugar
- 1/2 cup fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes