This is a revelation, an excellent use of the reduced raspberries in the co-op, amazing flavour and a good setting jam.
INGREDIENTS:
- 1.2 kg rhubarb
- 600g raspberries (four x 150g punnets)
- You could substitute 600g strawberries, for strubarb jam. Raspberries work better, in my opinion.
- 1.8kg sugar
- Juice of two lemons
METHOD:
- Chop the rhubarb and put it in the jam pan and cover with sugar, leave overnight
- The next day, add the raspberries (or strawberries), bring to a simmer for 20 minutes until the rhubarb is cooked.
- Add lemon juice, bring back to the boil and simmer until the jam is thickening.
- Pour into warmed clean jamjars.