Rhubarb and Strawberry Jam
Rhubarb and strawberry jam is a vibrant, sweet-tart preserve made by cooking down fresh rhubarb and strawberries with sugar and often a touch of lemon juice. It's a classic homemade jam, particularly popular in North America and Europe during late spring and early summer when both fruits are in season. The combination creates a balanced flavor profile where the tartness of the rhubarb cuts through the sweetness of the berries.
🍽️ Nutrition at a glance
This jam is very high in carbohydrates, primarily from the natural sugars in the fruit and the added sugar used in preservation. It provides a quick source of energy and contains small amounts of vitamin C and potassium, but is not a significant source of protein, fat, or fiber.
Nutrition breakdown
| Calories | 52 kcal |
| Protein | 0.1 g |
| Carbs | 13.2 g |
| Fat | 0 g |
| Fiber | 0.3 g |
| Sugar | 12.8 g |
| Sodium | 1 mg |
| Potassium | 45 mg |
| Vitamin C | 2.5 mg |
| Manganese | 0.04 mg |
| Vitamin K | 1.2 mcg |
| Folate | 2 mcg |
| Calcium | 6 mg |
Per 1 tablespoon (20 g) · estimated, varies by recipe
💡 What's interesting
The pairing is a classic example of culinary synergy: rhubarb, technically a vegetable (its leaf stalks), provides a unique, sharp tartness and natural pectin that helps the jam set, while strawberries offer sweetness, aroma, and a familiar berry flavor. Nutritionally, the vitamin C from both fruits helps with the absorption of the small amount of iron present in the rhubarb.
