300g raspberries (use frozen fruit when not in season)
800g preserving sugar
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.
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.
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