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Quick raspberry-rhubarb jam in the microwave

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Ingredients for 1 servings:

  • 150 g raspberries
  • 150 g rhubarb
  • 170 g gelling sugar, 2:1
  • 1 dashes lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

a glass for the small household, always freshly made

Wash the raspberries, peel the rhubarb, and slice them into pieces. Cook everything in the microwave for a few minutes until soft (the exact time isn’t important; the fruit should be soft). Strain the soft fruit through a food mill or sieve. Mix the fruit puree with the gelling sugar and a squeeze of lemon juice. Microwave for about 4 minutes at 750 watts. Stir every minute. While the jam is still hot, pour it into a jar and seal tightly. Done.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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