Well this is a bonus. Normally you don't hear from me for weeks but here I am again. I had a couple of requests for the raspberry and rhubarb jam from last time so I thought I'd get onto it straight away. You know how I said the iris weren't out yet?? Well, a couple of sunny days later and they have popped up everywhere. So nice to see them again, after last year's disappointment (too cool and wet).
Anyway, back to the jam.
This is easy and a great way to use rhubarb, but you do need a sugar thermometer (they are cheap). You can't really even taste the rhubarb...the kids, who don't like rhubarb, didn't even bat an eyelid.
RASPBERRY AND RHUBARB JAM Makes about six jars
4 cups of rhubarb, washed and chopped into 5cm chunks
4 cups of raspberries (I use frozen)
6 cups sugar
Place the rhubarb in a heavy saucepan with about 1/4 cup water. Cook gently for five minutes until the rhubarb starts to soften, tossing occasionally. Add the raspberries and cook for about 15 minutes until the rhubarb is completely cooked.
Add the sugar and bring to the boil, stirring to dissolve the sugar. Insert the sugar thermometer and continue to simmer until the jam reaches 100c, stirring occasionally to make sure it's not sticking.
Remove from the heat and skim the surface. Pour into sterilised jars. Keep it in the fridge.