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.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Breakfast, Condiments, Dessert, Side Dish, Snack
Servings 2 very full jam jars
- 500 grams rhubarb
- 500 grams raspberries (frozen)
- 1 big apple
- 15 to 20 dates (pitted)
- 1 Squeeze lemon juice (optional)
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!
Keyword fruit, gluten free, Jam, lactose free, no gelatin, Raspberry, recipe, Rhubarb, vegan