We're really looking forward to the upcoming jam season, which is why we're starting today with a recipe for a raspberry and rhubarb jam. Thanks to the #Thermomix® we don't stand at the stove stirring, but simply do the gelling test after the familiar sound. ?
What is your favorite jam or marmalade recipe? Let us know in the comments!
Best regards, your #Landhaus team
Preparation 5 minutes
Portions 4 = 1000g
INGREDIENTS
- 250 g rhubarb, cleaned and chopped
- 250 g raspberries
- 1/2 lemon juice
- 500 g gelling sugar 1:1 or strawberry gelling sugar for the color
INSTRUCTIONS
Rhubarb: Remove the leaves and cut off the bottom, wash and cut into pieces. Do not peel! Place in the blender jug and chop for 10 seconds/speed setting 6-7. If possible, do not wash the raspberries, otherwise they will become mushy. Just sort them. Now add to the rhubarb with the juice and cook for 10 min./100°C/speed setting 2. Chop again briefly on speed 8, pour into prepared twist-off jars and leave to cool upside down.
