Raspberry rhubarb jam

Ingredients

• 150 g raspberries
• 128 g rhubarb (4.4oz is approximately 1 cup of chopped rhubarb)
• 100 g sugar
• 7.5 ml lemon juice

Instructions

1. 1

   Wash the raspberries and drain. Remove both ends of the rhubarb, wash and cut into slices, around 3/4 in (2cm) thick or a little thinner.

2. 2

   Put all of the ingredients in a small-medium, wide pot/saucepan and place over a medium heat. Stir as it heats to dissolve the sugar, but try to avoid splashing the sugar up the side of the pot - if sugar sticks to the side, scrape it down.

3. 3

   Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes (or longer, as needed), stirring occasionally. Once the fruit softens, press or stir to break it up. Continue to cook a couple minutes so that the jam becomes a little darker in color and thicker - when you stir a spatula through, it will take longer to close in behind.

4. 4

   Remove the pan from the heat, allow to cool a minute or two. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.