Rhubarb and ginger jam

Rhubarb and ginger jam

No ratings

Prep. 10 min

Total 55 min

580 g

Ingredients

crystallised ginger
30 g
raw sugar
200 g
vanilla bean cut into halves
1
rhubarb trimmed and cut into pieces (4 cm)
550 g
freshly squeezed lemon juice (approx. ½ lemon)
20 g

Difficulty

easy

Nutrition per 580 g

Sodium 108.1 mg

Protein 5.3 g

Calories 4145.9 kJ / 990.9 kcal

Fat 1.2 g

Fibre 10.4 g

Saturated Fat 0.6 g

Carbohydrates 247.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Use-it-Up 13 Recipes
Australia and New Zealand

You might also like...

Show all

Lemon curd

20 min

Sweetened condensed milk

35 min

Lemon or lime butter

15 min

Caramelised red onion chutney

24 h

Apple sauce

20 min

New York-style cheesecake with strawberry sauce

26 h 10 min

Pistachio cream

15 min

Fruit coulis

10 min

Magnolia Kitchen caramel ganache

4 h 40 min

Rhubarb and vanilla strawberry jam

45 min

Berry chia jam

3 h 15 min

Vanilla paste

10 min

Show all