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Raspberry-rhubarb jam without pieces

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Ingredients for 4 servings:

  • 250 g rhubarb
  • 750 g raspberries, fresh or frozen
  • 500 g gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Delicious, fruity jam

First, chop the rhubarb into small pieces and then puree it with the raspberries. If you want to use frozen raspberries, heat the raspberries slightly first and then puree them. I also passed the pureed mixture through a sieve to remove the raspberry seeds, but this is really a matter of taste. Combine the fruit puree with the preserving sugar and boil gently for 4 minutes. Then quickly pour the jam into prepared jars, screw on the lids, and invert the jars. Let the jam cool and enjoy.

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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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