Rhubarb and Raspberry Jam
Rhubarb and Raspberry Jam
26th April 2019
Why was the little strawberry crying? 😢
His mum was in a jam! 🍓
*crickets*
Haha, I know I know, that was just plain terrible!
But do you know what isn't terrible, this weeks jam packed recipe video showing you how to make your own rhubarb and raspberry jam! 😋
It tastes absolutely jamazing and if you find yourself in a bit of a jam for time, it's actually really easy to make (ok, ok I'll stop with the puns!) 😆
So go on and give it a try, it'll have jamping for joy!
*sorry!*
You are totally my jam (last one I promise!),
Charlotte 💚
Full recipe can be found below
Rhubarb and Raspberry Jam
750g Rhubarb
500g Raspberries
Zest and Juice from one large Orange
1kg Jam Sugar
- Add the rhubarb, raspberries and zest and juice from the orange to a pan.
- Cook over a medium high heat and bring to a slow boil. Boil this mixture for 40 minutes stirring occasionally.
- Meanwhile, pop a plate in the freezer (all will be revealed later!)
- Skim any foam from the top of the mixture and then add 1kg of jam sugar.
- Stir in the jam sugar, turn the heat to high and bring the mixture to a rolling boil.
- Boil the mixture for 5-10 minutes and keep skimming off any foam that accumulates.
- Take the plate out of the freezer and put a teaspoon of jam on the plate. Leave the jam for a couple of minutes and then test to see if the jam is ready by pushing the jam with your finger; if the surface wrinkles the jam is ready.
- Skim any remaining foam off of the jam and then take off of the heat.
- Leave the mixture to cool for 5 minutes and then add to jam jars.
- Refrigerate for at least 24 hours before serving.
Enough to fill approximately 3 jam jars