Jam and Preserve Recipes
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
Weighed after trimming
3lb
1.5 kg
Raspberries
3lb
1.5 kg
Sugar, White granulated
2lb
1 kg
Juice of Lemon
2 each
Rosie's Ingredient Calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.
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.
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:
20 mins
Cooking time:
30 mins
Total time:
50 mins
Soaking overnight
not included in total time
How much?
11-12 190ml/8oz jars
Look after it
Can store in a cool dark place for at least a year
Useful links
Try the 212ml 8oz Orcio jar for this jam which shows off the contents beautifully
