Rhubarb and raspberry

This is a revelation, an excellent use of the reduced raspberries in the co-op, amazing flavour and a good setting jam. 


  • 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


  • 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.