Rhubarb and raspberry jam (without seeds)

Today I'll tell you my favorite recipe for a delicious rhubarb and raspberry jam. It tastes heavenly, is super fruity, not too sour, but not too sweet either. The rhubarb season is in full swing and NOW is the right time to conserve some rhubarb for the rest of the year ... ♥

Rhabarber-Himbeer-Konfitüre

Homemade jam ...

... is of course much better than what is bought. Not only because it is cooked with a lot of love, but because you can also decide for yourself what goes in. Creativity can be given free rein and the best combinations end up in the glass. Most of the time, the jam I have bought is way too sweet for me. In addition, such a self-made glass is a great and popular souvenir or gift for friends and family. All kinds of delicious You can find recipes for jam, jam and jelly here. Cooking it down yourself is not difficult at all, it's just fun and usually works pretty quickly. Homemade jam is often the icing on the cake for a leisurely Sunday breakfast or brunch. I also prefer to use homemade pastries as a pastry filling.

Rhubarb simply belongs to spring ...

... but is definitely not for everyone. The taste is already peculiar. But properly prepared, these vegetables are a delicacy. Yeah, you heard right. From a botanical point of view, rhubarb is a vegetable. Even if this is always to be found in the trade on the fruit shelf.

The use of rhubarb is more like that of fruit. The red or green stalks are usually prepared as a fruity compote, delicious jam or jam, syrup or as a tempting cake. By the way, this is where you can find it Recipe for my delicious rhubarb crumble cake with pudding.

On the other hand, it is not fruit, but the sticks that are processed. In the case of other types of vegetables with “stalks”, such as celery or asparagus, nobody asks whether it is fruit or vegetables. But actually it doesn't really matter. The main thing is delicious! And this rhubarb-raspberry jam will also taste good to all “non-rhubarb fans”, I promise ... ♥

Rhabarber-Himbeer-Konfitüre

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Rhubarb and raspberry jam

  • Prep Time:
    15 minutes
  • Cook Time:
    15 minutes
  • Total Time:
    30 minutes
  • Yield:
    4 glasses
 piece

Ingredients

  • 450 g Rhubarb (ready to cook)
  • 400 g Raspberries (fresh or frozen)
  • 80 g Raspberry syrup (homemade or bought)
  • 500 g Preserving sugar 2: 1
  • 1 Teaspoon vanilla extract (homemade or bought)
  • 0, 5 pieces of lemon, of which the zest ((optional))

Instructions

preparation

  1. Clean the preserving jars very thoroughly again or boil or sterilize them.
  2. Put a small spoon in the refrigerator for the gelling test later (*).
  3. Bring the raspberries to the boil in a saucepan while stirring so that they disintegrate. 
  4. Then pass the hot mass through a sieve and collect the juice in a container underneath.

jam

  1. Bring the raspberries and all the other ingredients for the jam to the boil in a saucepan. Let it simmer for about 3 minutes and keep stirring. 
  2. Puree finely as desired.
  3. Then do the gelling test (*). 
  4. After a successful gel test, quickly pour the finished jam into the prepared jars and close.

Notes

(*) Gelling test:

At the end of the cooking time, remove some jam with a spoon and allow the hot mixture to drain off. If the last drop becomes solid, the jam will solidify too. Otherwise, the cooking time will increase by 1-2 minutes.

Keywords: easy, boil down, spring, breakfast, raspberries, jam, jam, seedless, recipe, rhubarb

Tip:

The freshly filled glasses do not need to be turned upside down. (You can find more information here ... Einkochen.info)

 

Print

Rhubarb and raspberry jam (Thermomix recipe)

  • Prep Time:
    15 minutes
  • Cook Time:
    15 minutes
  • Total Time:
    30 minutes
  • Yield:
    4 glasses
 piece

Ingredients

  • 450 g Rhubarb (ready to cook)
  • 400 g Raspberries (fresh or frozen)
  • 80 g Raspberry syrup (homemade or bought)
  • 500 g Preserving sugar 2: 1
  • 1 Teaspoon vanilla extract (homemade or bought)
  • 0, 5 pieces of lemon, of which the zest ((optional))

Instructions

preparation

  1. Clean the preserving jars very thoroughly again or boil or sterilize them.
  2. Put a small spoon in the refrigerator for the gelling test later (*).
  3. Put the raspberries (defrosted if necessary) in the mixing bowl, then chop for 3 seconds / speed 4. Then cook for 5 minutes / 100 ° C / level 2. 
  4. Strain the hot mass through a sieve and collect the juice in a container underneath.

jam

  1. Put the raspberries and all other ingredients for the jam in the mixing bowl.
  2. Cook for 12-14 minutes / 100 ° C / level 2. (The mass should have simmered for 3 minutes.)
  3. Puree for 20 seconds / speed 10 as desired.
  4. Then do the gelling test (*). 
  5. After a successful gel test, quickly pour the finished jam into the prepared jars and close.

Notes

 

(*) Gelling test

At the end of the cooking time, use a spoon to remove some jam from the mixing bowl and allow the hot mixture to drain off. If the last drop becomes solid, the jam will solidify too. Otherwise, the cooking time will increase by 1-2 minutes.

 

Keywords: easy, spring, breakfast, raspberries, raspberry syrup, jam, jam, recipe, rhubarb, vanilla

Rhabarber-Himbeer-Konfitüre

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