A very aromatic and fruity jam/preserve made with rhubarb and raspberries. An easy to make jam, this has the potential of becoming a favorite in your house.
This is a variation of another favorite jam – the rhubarb strawberry jam – which I have been making every spring for years now. This time I wanted to try it with raspberries, I usually find them to have more flavor than the strawberries and after tasting a raspberry jam made by a friend, I was really in the mood of using raspberries in a jam as well. I never did that before, I always thought that the little raspberry seeds would be annoying in the jam, but now that I finally made it, I realize I have been missing out on it for years. The jam is unbelievably fruity and delicious and the seeds don’t bother me one bit.
I was quite bold with the use of sugar, meaning that I only took one part sugar for three parts fruits, which is really not a lot, especially considering that this is a rhubarb jam we are talking about and rhubarb is sour. But I love it this way, just give it a try and you will see. The jam is not as sweet as most jams are, but it tastes better than most jams I ever had. You can really taste the raspberries and the rhubarb and not eat something undefinable, which is only sweet and nothing else. I love to eat this jam on crisp bread over a thick layer of cream cheese.
I made enough jam to fill 4 large jars, you would probably need about 7 or 8 normal sized jars. If you are not sure about the right way of sterilizing your jars, have a look at this link.
When working with powdered pectin, I follow the instructions on the pectin package, so for 1,5 kg fruit I take about 30 g pectin. Make sure to read the instructions on your pectin package and follow them if they differ from mine.
Otherwise I hope you are having a great weekend!
Serves: 4 large jars
- 750 g/ 26.5 oz rhubarb
- 750 g/ 26.5 oz raspberries
- 500 g/ 17.6 oz sugar
- 30 g/ 1 oz apple pectin, powdered
- Start by preparing your jars. I had enough jam to fill 4 large jars, if your using smaller you will probably need about 8. Wash and sterilize them, including the lids, and place them on a clean kitchen towel until ready to fill.
- Clean and chop the rhubarb into small pieces. Place them in a very large pot, bring to a boil and cook for about 5 minutes or until soft, stirring from time to time.
- In the meantime mix 100 g/ 3.5 oz of the sugar with the pectin in a jar. Place the lid on and shake very well to make sure that everything is mixed well.
- Add the raspberries to the rhubarb pot and puree the mixture with an immersion blender. Add the sugar-pectin mixture, mix very very well and bring to a boil while stirring continuously. When it starts to boil, set the timer and cook for 3 minutes while stirring all the time. Add the rest of the sugar, bring to a boil again and continue boiling for another 2 minutes while stirring all the time.
- Transfer immediately to the prepared jars and let cool.
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