Rhubarb and raspberry jam

Using a potato masher, purée raspberries in a 4 L microwavable bowl.

Prepare 250 ml of puréed raspberries.

Add the saved rhubarb.

In a microwavable bowl (or a large measuring cup), heat the sugar in the microwave at maximum intensity, uncovered, for 5 minutes.

Stir well.

Add the sugar, lemon juice and lemon rind the to fruits. Stir well.

Heat the mixture in the microwave at maximum intensity, uncovered, for 10 to 12 minutes or until jam reaches desired consistency.

Stir every 3 minutes.

Pour in sterilized jars.

Ingredients

500 ml of raspberries

250 ml of rhubarb, chopped

375 ml of sugar

5 ml of grated lemon rind/p>

30 ml of lemon juice