Rhubarb & Raspberry Jam

A delightfully fresh Spring jam to make, especially if you have some raspberries left in the freezer

Ingredients

Rhubarb , Weighed after trimming
3lb
1.5 kg
Raspberries
3lb
1.5 kg
Sugar, White granulated
2lb
1 kg
Juice of Lemon
2 each

Method

Wash the rhubarb sticks and chop into short lengths. Put into a preserving pan with the raspberries and lemon juice and cook over a medium heat until really soft but the pieces of rhubarb are still whole, 20-30 mins. Stirr often to prevent sticking. Off the heat, add the sugar and stir to dissolve. We would normally use equal sugar to fruit but a lot of water evaporates from the rhubarb.
Return to the heat and bring up to a rolling boil. Test for a set after 8-12 minutes, return to the heat to cook for longer if necessary.
Return to the heat and bring up to a rolling boil. Test for a set after 8-12 minutes, return to the heat to cook for longer if necessary.
Jar up into warm, sterilised jars and leave to cool and set.
Jar up into warm, sterilised jars and leave to cool and set.
Enjoy on crumpets, porridge or as a delicious filling for a sponge cake.

How long will it take to make?

Preparation time:
Cooking time:
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How much?

11-12 190ml/8oz jars

Look after it

Can store in a cool dark place for at least a year

What to put it in

Try the 212ml 8oz Orcio jar for this jam which shows off the contents beautifully
Jam Jam

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Rhubarb

Raspberries

Sugar, White granulated

Jam recipe published by
Nutrition facts: 0 Calories