Photo: Ernest Porzi
Rhubarb & vanilla jam
4 ingredients
10 min
Makes 3 x 1lb jars
openrecipes
Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe
Estimated Nutrition (whole recipe, rough)
73
Calories
0g
Protein
0g
Fat
17g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | 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
- 1kg rhubarb , weighed after trimming, cut into 3cm chunks
- 1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle)
- 2 vanilla pods , halved lengthways
- juice 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes