Raspberry and Rhubarb Jam

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 3lb/1.5 kg raspberries
  • 3lb/1.5 kg rhubarb
  • ½ pint/250 ml water
  • 6lb/3 kg sugar


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.

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