Rhubarb jam

Rhubarb jam

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 213 kcal
, Carbohydrate: 51 g
, Protein: 1 g

Ingredients

5 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Jam

500g rhubarb, cut into pieces
3tbsp lime juice
1 vanilla pod, seeds scraped out
250g preserving sugar (Coop)
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Utensils

Two screw-top jars (approx. 250 ml), rinsed with hot water

How it's done

Jam

Mix the rhubarb, lime juice, vanilla seeds and preserving sugar in a wide-bottomed pan, bring to the boil, then boil fast for approx. 2 mins. while stirring.

Remove the vanilla pod, ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.

Good to know
Shelf life: Store in a cool, dark place for approx. 6 months.

How-tos

Peeling rhubarb

Peeling rhubarb

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