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Rhubarb jam
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 213
  • Fat about 0g
  • Carbohydrates about 51g
  • Protein about 1g
This is needed
This is needed for 5 dl
  • 3 tbsp lime juice
  • 1 vanilla pod, cut lenghtwise, seeds scratched out
  • 500 g rhubarb, cut into pieces
  • 250 g preserving sugar (Coop)
  • Two screw-top jars (approx. 250 ml), rinsed with hot water
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And that's how it's done
And that's how it's done
Mix the rhubarb, lime juice, vanilla seeds and preserving sugar in a wide-bottomed pan, bring to the boil, then boil fast for approx. 2 mins. while stirring. Remove the vanilla pod, ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.