Makes approximately 2 litres / 3.5 pints
Ingredients
1350g Rhubarb (roughly chopped)
1350g Raspberries
1kg Granulated sugar
The juice of 2 lemons
Method
Spread the sugar on a baking tray and place in the oven at 100C along with your empty jars.
Place a saucer or plate in the freezer to cool.
Place the rhubarb, raspberries and the lemon juice in a large pan and boil for about 20 minutes, until the fruit is soft.
Add warmed sugar and stir till dissolved.
Bring to the boil for about 10-15 minutes, stirring frequently until the jam begins to thicken.
Test by drizzling a little on the cold saucer. It should set in a few seconds, otherwise continue boiling and testing.
Pour into warm jars.
Once cool, add wax discs to the top of the jam, and add the lids.
Add labels and store in a cool dark place for up to 12 months.
