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. The jam will be ready when a teaspoon-full sets or 'jells' when placed on a cold plate.
- 1 hr cooking
- Makes 4 Cup
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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
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1Combine rhubarb and sugar in large bowl; stand, covered, overnight.
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2Transfer 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.
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3Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
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