Directions:
- Cut the rhubarb into 1 inch slices. Slice the strawberries.
- In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
- Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
- Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
- Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
- Remove from heat, skim off any foam and stir in the vanilla seeds.
- Let cool for 5 minutes before ladling into hot sterilized jars and seal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1253.83 Kcal (5250 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 14.23mg | 1% | |
| Potassium | 674.32mg | 14% | |
| Total Carbs | 321.36g | 107% | |
| Sugars | 303.53g | 1214% | |
| Dietary Fiber | 6.82g | 27% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 82.4mg | 137% | |
| Iron | 0.2mg | 1% | |
| Calcium | 170.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 197.93 Kcal (829 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.25mg | 1% | |
| Potassium | 106.45mg | 14% | |
| Total Carbs | 50.73g | 107% | |
| Sugars | 47.91g | 1214% | |
| Dietary Fiber | 1.08g | 27% | |
| Protein | 0.46g | 6% | |
| Vitamin C | 13mg | 137% | |
| Calcium | 26.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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