Raspberry and Rhubarb Jam
Recipe type: Jam
Cuisine: British
  • 500g (1lb 2oz) rhubarb
  • 1kg (2lb 3oz) raspberries
  • 1.5kg (3lb 5oz) sugar
  1. Place the rhubarb and raspberries in a preserving pan.
  2. Very gently heat the fruit and stir with a spoon to crush the raspberries.
  3. Make sure the bottom of the pan does not burn the fruit before enough juice has been liberated.
  4. Once the fruit is wet and juicy, cook until the rhubarb is tender and pulpy.
  5. Add the sugar and stir until all the sugar has been dissolved.
  6. Bring to the boil and boil hard until setting point is reached.
  7. Transfer to warmed and sterile jars, and seal well.
Recipe by Jam Recipes at http://jam-recipes.co.uk/jam/raspberry-and-rhubarb-jam/