When I went to our local market on Tuesday there seemed to be so many bargains on the veg stall I didn’t quite know where to start. We’ve had such a warm dry spring so some fruits seem to be very early this year; I bought masses of strawberries and raspberries as well as all the usual everyday stuff and we were absolutely loaded down when we came away from the stall.
All the soft fruit I bought has gone into jam-making. The husband put in a special request for strawberry jam (recipe to follow) and I have been hankering after a rhubarb and raspberry jam that I have fond memories of from years ago. I was really chuffed that we finally had enough of our own rhubarb from the garden for this – it makes it seem even more homemade, somehow.
This a lovely soft-set jam that's very fresh tasting because of its short cooking time, really nice on toast or scones.
600g rhubarb, sliced into 1inch chunks
300g raspberries
75ml water**
600g jam sugar (includes pectin)
Put the rhubarb, sugar and water into a wide deep pan or a jam pan if you have one. Bring slowly to the boil to dissolve the sugar and simmer for 15 minutes; add the raspberries and boil for a further 5 minutes. Test for setting by putting a teaspoonful of jam on a cold saucer, leave for 30 seconds and if it wrinkles when you push it with your finger…bingo!! If it doesn’t wrinkle, boil for another 5 minutes and try the cold saucer test again. Pot up whilst still hot into hot sterilised jars.
**I added the water because I wanted a fairly soft-set jam but reduce it, or even leave it out, if you want a stronger set.
Makes 4 medium jars.
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