A delightfully fresh Spring jam to make, especially if you have some raspberries left in the freezer
, Weighed after trimming
Sugar, White granulated
Juice of Lemon
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.
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?
11-12 190ml/8oz jars
Look after it
Can store in a cool dark place for at least a year