Raspberry rhubarb jam
This raspberry rhubarb jam is easy to make and a delicious mix of bright spring flavors.
Servings: 16 tbsp (see notes)
Calories: 31kcal
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Ingredients
- 150 g raspberries
- 128 g rhubarb 4.4oz is approximately 1 cup of chopped rhubarb
- 100 g sugar
- 7.5 ml lemon juice
Instructions
- Wash the raspberries and drain. Remove both ends of the rhubarb, wash and cut into slices, around ¾ in (2cm) thick or a little thinner.
- Put all of the ingredients in a small-medium, wide pot/saucepan and place over a medium heat. Stir as it heats to dissolve the sugar, but try to avoid splashing the sugar up the side of the pot - if sugar sticks to the side, scrape it down.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes (or longer, as needed), stirring occasionally. Once the fruit softens, press or stir to break it up. Continue to cook a couple minutes so that the jam becomes a little darker in color and thicker - when you stir a spatula through, it will take longer to close in behind.
- Remove the pan from the heat, allow to cool a minute or two. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.
Video
Notes
One quantity of this recipes makes approx 1 cup which is an 8oz (236g) jar. 4.4oz rhubarb is approximately 1 cup of rhubarb in chunks.
Nutrition
Calories: 31kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 0.5mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.1mg
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