Name: Rhubarb and raspberry jam
Cook time: 60 min
Total time: 60 min
Ingredients: Rhubarbandraspberryjam; 1 kilogram (2 pounds) trimmed rhubarb, chopped coarsely; 4 cup (880g) white (granulated) sugar; 1 cup (250ml) water; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 250 gram (8 ounces) fresh or frozen raspberries

Ingredients

Rhubarbandraspberryjam

1 kilogram (2 pounds) trimmed rhubarb, chopped coarsely

4 cup (880g) white (granulated) sugar

1 cup (250ml) water

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

250 gram (8 ounces) fresh or frozen raspberries

Method

Rhubarbandraspberryjam

1.Combine rhubarb and sugar in large bowl; stand, covered, overnight.

2.Transfer rhubarb mixture to large saucepan, add remaining ingredients. Bring to the boil; boil, uncovered, without stirring, about 40 minutes or until jam jells when tested.

3.Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.

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