Raspberry and Rhubarb Jam

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 3lb/1.5 kg raspberries
  • 3lb/1.5


Wash the raspberries. Wash the rhubarb and cut into chunks. Simmer the rhubarb in the water until soft. Add the raspberries and continue cooking until the raspberries are soft. Stir in the sugar over low heat until dissolved. Boil hard to setting point. Pour into hot jars and cover.