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
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