I made this jam last night. It is very easy to make and tastes lovely. The raspberries were picked wild though we are very much at the end of the season (though we have some late summer raspberries growing on the allotment). The rhubarb we grew on the allotment.
What to do:
The ration of raspberries to rhubarb varies according to taste but I used slightly more by weight of raspberries to rhubarb simply because of the quantities I picked (900g of raspberries to 800g of rhubarb).
Chop the rhubarb into lengths of less than 1cm. Add raspberries and rhubarb to the jam pan. Add the juice of two medium lemons for every kg of raspberries and rhubarb. Apply heat. When it boils, leave it simmering until everything has pulped. Then add sugar - same weight of sugar as total of raspberries and rhubarb.
Bring back to the boil and keep boiling until it reaches the setting point. The add to warmed jars.
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