Rhubarb Jam (Rhabarberkonfitüre)
Put up a little jar of good cheer for the winter!
Andrey Skvortsov
Recipe author
Rhubarb Jam (Rhabarberkonfitüre)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
46 g
187 kcal
GI:
2
/
0
/
98
- Trim the rhubarb stalks and cut them into small pieces. Put the rhubarb in a non-reactive (enameled) pot over low heat. Stir constantly so it doesn't scorch. As soon as the pieces start to lighten and release some of their juice, add half the sugar. Stirring the whole time, bring it up to a boil, then take it off the heat and let it cool completely. For the second stage, set the cooled jam back over low heat and add the rest of the sugar. Stirring constantly, bring it to a boil and cook for 3–5 minutes.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Water - 0 kcal/100g
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