Raisin and Rhubarb Jam

Raisin and Rhubarb Jam
Author: 
 
Ingredients
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 3 large lemons
  • 1.5kg (3lb 5oz) sugar
  • 150g (5½oz) raisins
Instructions
  1. Chop the rhubarb into 3cm (1") chunks and place in a wide bowl.
  2. Add the juice of the three lemons.
  3. Cover the rhubarb with sugar and leave it overnight. The sugar will soak up the juice and make the rhubarb slightly more firm.
  4. Transfer to a preserving pan.
  5. Check the raisins for stalk s- remove any debris.
  6. Add the raisins to the pan, and slowly increase the heat whilst stirring well.
  7. Ensure the sugar has fully dissolved before the jam reaches boiling point.
  8. Once the sugar has dissolved, bring to a good boil and keep boiling until it reaches setting point. A fast boil is ideal and will give better results than a slow boil.
  9. Remove from the heat and transfer into warmed and sterile jars.
 

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