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