Jam and Preserve Recipes
Rhubarb & Raspberry Cordial
Super delicious and the flavour of both fruits can be tasted
Ingredients
Rhubarb,
Weighed after trimming
Weighed after trimming
8 oz
250 g
Raspberries
8 oz
250 g
Sugar, White granulated
12 oz
300 g
1 tsp
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Method
- Start by cooking the fruit gently in a preserving pan, with a very little water to prevent sticking
- Simmer gently until soft and the juices flow - around 5-10 minutes
- Strain through a muslin-lined sieve or jelly bag into a measuring jug - leave for as long as possible, preferably overnight
- Next day, wash your bottles and put them into a warm oven at around 50-100 deg C
- Measure the juice and add 350g/120z sugar to each 600ml/1 pint juice
- Return juice and sugar to pan, add the citric acid and stir over a very low heat to dissolve the sugar
- Pour the syrup into warm sterilised bottles, filling right to the top, and seal tightly
- The cordials will keep for 2-3 weeks in the fridge but are shelf stable for around 1 year if water bathed after bottling
- Use as a fruit drink, on ice cream or in milk shakes
How long will it take to make?
Preparation time:
10 mins
Cooking time:
10 mins
Total time:
20 mins
Soaking overnight
not included in total time
How much?
2 x 250ml bottles approximately
Look after it
Shelf stable, refrigerate after opening
