Rhubarb & Raspberry Jam

 Ingredients

1 ½ lb (675g) rhubarb
11oz (300g) raspberries, fresh or frozen
Juice form one lemon
2.2lb (1kg) Jam sugar

Method

1. Wash rhubarb and raspberries and cut rhubarb into small pieces.
2. Mix together rhubarb, raspberries, lemon juice and jam sugar.
3. Heat continuously, stirring  until full rolling toil is achieved
4. Boil rapidly for at least 4 minutes.
5. Pot immediately into warmed jars
6. Cover label and date.

Makes about 3 ½ lb (1.6kg)