Rhubarb and raspberry jam

Give your regular berry jam a distinctive lift with the addition of rhubarb. For best results use only the reddest parts of the rhubarb stems.

  • 1 hr cooking
  • Makes 4 Cup
  • Print


  • 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


  • 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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