Rhubarb and ginger jam

Rhubarb and ginger jam

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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

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Use-it-Up 13 Recipes
Australia and New Zealand

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