Rhubarb Jam II
Recipe type: Jam
Cuisine: British
  • 1.4kg (3lb) rhubarb
  • 450g (1lb) seedless raisins
  • 910g (2lb) sugar
  • 2 lemons
  1. Clean the rhubarb and chop into 3cm (1 inch) long chunks.
  2. Wash the raisins, remove any stalks and chop the fruits finely.
  3. Put the rhubarb into a pan and heat slowly until you can see the juices escaping.
  4. When the juices are flowing, increase the temperature and simmer until the rhubarb is soft.
  5. Add the sugar, the juice from the lemons and the raisins
  6. Bring slowly to the boil, stirring all the time until the sugar is fully dissolved.
  7. Continue boiling until setting point is reached.
  8. Pour into warm jars and seal well.
Recipe by Jam Recipes at http://jam-recipes.co.uk/jam/rhubarb-jam-ii/