- 500 g Fresh rhubarb
- 200 ml Lemon juice
- 250 g Preserving sugar 2: 1
- Wash the rhubarb and cut into small pieces. Put the rhubarb, lemon juice and preserving sugar in a saucepan and bring to a boil (avoid boiling over) Then continue to simmer for about 4 minutes, stirring constantly.
- Finely puree the jam with a hand blender. Immediately fill the prepared jars to the brim and seal.
Serving: 100gCalories: 121kcalCarbohydrates: 27.8gProtein: 0.4gFat: 0.2g