Rhubarb and Raspberry Jam
Ingredients
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500g rhubarb
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300g raspberries (use frozen fruit when not in season)
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800g preserving sugar
Method
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Dice the rhubarb and place in a pan. Sprinkle the sugar over and leave overnight in order to extract the juices. The following morning, slowly cook the raspberries in a separate pan. Gently heat the rhubarb mixture until all the sugar has dissolved, and then add the cooked raspberries. Bring it all to a quick boil and cook for about 15 minutes.
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To test for viscosity, scoop a teaspoonful of jam onto a saucer to see if it sets. If it is still runny when cool, boil for a further 5 minutes or until you are happy with the consistency. Then take the jam off the heat and transfer to sterilised pots. Seal with greaseproof paper and a tightly fitting lid, then store in a cool, dark place.
Comments
Glossary
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Dice
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Dissolve
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Heat
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How to Store, Prepare & Cook Rhubarb | Waitrose
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Jam
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Raspberries
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Scoop
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Seal
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Separate
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Set
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Sprinkle
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Sugar
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Viscosity
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This recipe was first published in February 2000.
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