Rhubarb and raspberry jam recipe

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  • Serves 10
  • 20 mins to prepare and 25 mins to cook
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Customer recipe by joyce hanquinioux
Added 48 months ago

Great way of using up a glut of rhubarb

Sterilise jars with sterilising liquid. Place in warm oven

Peal and chop rhubarb. Clean raspberries

Put rhubarb raspberries and sugar into a large pan.

Bring to boil and boil for approximate 20 mins.or until temp teachers 200C

Remove from heat and check for setting by dropping a small amount on a cold plate if skin forms jam is ready if not return to heat and keep checking until jam sets

Remove from heat and pour into warm jars place waxed discs on top of jam and allow to cool

Store in a cool place . Should keep for weeks.

Put plate in freezer so it is cold

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1000g Rhubarb
  • 100g raspberries
  • 1000 Sugar
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