Raspberry rhubarb from the Bockhop family farm
We use fresh raspberry rhubarb, which grows in the field just outside our small factory in the Bremen area and comes to us from the Bockhop family farm.
Its name has nothing to do with raspberries per se, it has a comparably beautiful red color on the outside and white, aromatic and slightly sour flesh. The slightly sour aroma is very important because it softens the sweetness of the sugar and gives the jam its irresistible freshness. The season is short: depending on the weather, it starts in March/April and ends around June/July.
We get the fresh rhubarb straight from the field,
trim, wash and cut it by hand and prepare our delicious rhubarb jam in a vacuum! Why in a vacuum? You can already cook in a vacuum at around 70°C to 80°C and don't need the 100°C, which can destroy a lot of the ingredients and colorings. This means that regionality, sustainability and gentle processing at low temperatures are standard with our rhubarb jam! And she's vegan too!
Rhubarb is a delicate vegetable whose flavors fade fairly quickly.
That's why you should enjoy our rhubarb jam extensively in the season on freshly toasted toast or raisin bread with good butter on it, don't save anything, rather snack on a second toast and be there again in the new season. Just like grandma used to do.
Strawberry rhubarb jam
in the Grashoff online shop