Rhubarb and raisin jam

I tried this unusual recipe from a very very old recipe book, and I’m glad that I did. It is from Marguerite Patten’s ‘500 recipes for jams, pickles, chutneys (2/6 – which is 2 shillings and 6 pence, total 12 1/2p)


  • 1 kg rhubarb, cut into slices
  • 1 kg sugar
  • 200g raisins
  • 1 lemon
  • 100ml cointreau or orange juice


  • Put the sliced rhubarb into a jam pan, and cover with the sugar. Leave overnight
  • Put the raisins or sultanas in a bowl with the orange juice or cointreau
  • In the morning, bring the rhubarb and sugar to a simmer, and add the raisins. Simmer gently for 20 minutes, then add the rind and juice of a large lemon
  • Boil until the syrup is thick, and pour into jars to set.

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