Ruby Rhubarb and Raspberry Jam

1. 1

   Wash the rhubarb and raspberries.

2. 2

   Cut the rhubarb into small pieces.

3. 3

   Put both fruits together with the lemon juice into a large pan.

4. 4

   Stir over a low heat until juice starts to run from the raspberries.

5. 5

   Allow to simmer for a few minutes being careful not to burn mixture, and then add sugar.

6. 6

   Continue cooking over a low heat, stirring from time to time until the sugar is dissolved and the rhubarb is soft.

7. 7

   Bring to a rolling boil for about 4 minutes, and then test for jellying or use a candy thermometer until it reads 220 degrees (100 C.).

8. 8

   Pour into pint or 1/2 pint hot jars and process for 10 minutes in a boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.