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strawberry rhubarb jam recipe

Vegan strawberry and rhubarb jam with pink pepper

Sweet strawberries and tart rhubarb make a great vegan jam. Pink pepper also surprises our palate with its spiciness.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 3 hours
Total Time 3 hours 25 minutes
Course Jam, Marmelade
Cuisine gluten free, Italian, vegan, vegetarian
Servings 3 jars
Calories 295.8 kcal

Equipment

  • 3 jars for jam 220 g each

Ingredients
 

  • 200 g rhubarb
  • 200 g strawberries
  • 200 g sugar approx.
  • 1 teaspoon lemon juice only
  • 2 teaspoon pepper pink

Instructions
 

  • Clean the strawberries and remove the green stalk. Rinse the rhubarb, dry and slice thinly with a slicer. For thicker stalks, remove the coarse outer fibers. Slowly steam the rhubarb in a pan without water until the liquid has evaporated and the rhubarb is creamy. Stir in the strawberries and lightly crushed pepper and cook for a few minutes. Pass the fruit through a sieve.
  • Weigh the fruit puree again and add exactly the same amount of sugar. Then boil down while stirring until the jam is thick.
  • Add the lemon juice to the jam just before bottling, as it preserves the jam. My grandmother recommended 1 lemon juice per kg of rhubarb.
  • Carry out a gelling test. Fill the jam into sterilized jars. Seal the jars tightly, turn upside down for 3 minutes and leave to cool

Nutrition

Calories: 295.8 kcalCarbohydrates: 75.6 gProtein: 1.2 gFat: 0.6 gSaturated Fat: 0.1 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.1 gSodium: 4.3 mgPotassium: 315.3 mgFiber: 2.9 gSugar: 70.6 gVitamin A: 83.7 IUVitamin C: 45.4 mgCalcium: 75 mgIron: 0.6 mg
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