Rhubarb and raspberry jam
Rhubarb and raspberries are a sensational combo! Make your own rhubarb and raspberry jam to fill your baked treats with. It's perfect on jam cookies.
Ingredients
250 g rhubarb
250 g raspberries
250 g Siucra or McKinney's Sure-Set Jam Sugar
Instructions
Rinse the rhubarb and raspberries and chop the rhubarb into smallish pieces. Place in a saucepan together with the jam sugar.
Boil for about 6 minutes. Skim off any scum. Liquidise the jam if desired.
Pour into a warm, clean jar. Seal and store in a cool place.
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