Rhubarb jam

Total time: 20m
Preparation Time: 20m

For 5 dl

Nutritional Information

Contains 213 Kcal, 1g Protein, 51g Carbohydrates, 0g Fat


  • Jam
  • 500 g rhubarb, cut into pieces
  • 3 tbsp lime juice
  • 1 vanilla pod, seeds scraped out
  • 250 g preserving sugar (Coop)
  • Utensils
  • Two screw-top jars (approx. 250 ml), rinsed with hot water

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  • 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.
  • Shelf life:

    Store in a cool, dark place for approx. 6 months.

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