We are really looking forward to the coming jam season and that's why we're starting today with a recipe for a jam made from raspberries and rhubarb. Thanks to the #Thermomix®, we don't have to stand at the stove (stirring), but simply do the gelling test after the familiar sound. ?
What is your favorite jam or marmalade recipe? Write it to us in the comments!
Kind regards, your #Landhaus team
Preparation 5 minutes
Servings 4 = 1000g
INGREDIENTS
- 250 g rhubarb, cleaned, in pieces
- 250 g raspberries
- 1/2 lemon juice
- 500 g preserving sugar 1:1 or strawberry preserving sugar as required. the color
INSTRUCTIONS
Rhubarb: Remove the leaves and cut off the bottom, wash and cut into pieces. Don't peel! Pour into mixing bowl and chop 10 seconds/speed 6-7. If possible, do not wash the raspberries because they will become mushy. Just sorting. Now add the juice to the rhubarb and cook for 10 minutes/100°C/speed 2. Crush again briefly at level 8, pour into prepared twist-off glasses and leave to cool upside down.
