This rhubarb and raspberry jam is super simple to make, has only fruit and rhubarb in it (so no gelatine for you vegans out there) and is very versatile.
This rhubarb raspberry jam is so versatile that it’s more than just a jam! Naturally it’s fabulous on toast & breads, but it makes an interesting addition to pancakes, yoghurt or a filling for our rhubarb redcurrant pie. Why not try it as a filling for these rhubarb and raspberry filled cupcakes– they are sooooo good!
his rhubarb raspberry jam is a very ‘clean’ recipe. There is nothing more than fruit and rhubarb in it. So it is vegan, gluten-free and contains no added sugar- a completely guilt-free treat! The jams consistency comes from the cooking process; the pectin in the apple and the dates thickens the mixture, so you don’t need to add gelatine.
So it is very pure, very easy, very versatile and very good!
You can put this jam into a clean (glass) jar or two, even an old jam jar will do and keep it for weeks in the fridge.
Let’s just go into the kitchen and make it!
Rhubarb Raspberry Jam
This rhubarb and raspberry jam is super simple to make, has only fruit and rhubarb in it (so no gelatine for you vegans out there) and is very versatile.
Equipment
- Cutting board
- Knife
- cooking pan
- stick blender (immersion blender)
- 2 Big jam jars
Ingredients
- 500 grams rhubarb
- 500 grams raspberries (frozen)
- 1 big apple
- 15 to 20 dates (pitted)
- 1 Squeeze lemon juice (optional)
Instructions
- Take the pits/stones out of the dates. I used sukkary dates, but medjool dates will work too
- Cut the apple into small pieces and put into the pan
- Cut the rhubarb into slices and add to the pan, then add the raspberries and dates
- Start cooking on low heat, so the juices from the raspberries and the other fruit will start to release. No need to add water or any other liquid
- Stir every minute or 2 untill the juices have released and protect everything from burning
- Cook this on low heat untill everything has broken down nicely and most of the juices have evaporated
- Blend everything with the stick blender until smooth (it will still retain the raspberry pits, so if you want it to be really smooth you can strain it through a sieve. But this will be a bit of a job, so i just left it as is. I don't mind the little raspberry pits)
- Leave it to cool down just a little (so the glass from the jars won't break when you put it in) and put it into the glass jars
- Leave to cool completely, put into the fridge and enjoy!
Tried this recipe?Let us know how it was!
