Rhubarb and Loganberry Jam

 

 

 

2 lbs prepared Rhubarb

¼ pint Water

3 tbsp Lemon Juice (1 Lemon)

2 lbs Loganberries

5 ¾ lbs Sugar

1 bottle Certo

 

 

 

1.         Wash and chop the rhubarb very finely. 

 

 

2.         Place in a preserving pan with the water and lemon. 

 

 

3.         Bring to the boil and simmer gently for a few minutes until the rhubarb

is tender.

 

 

4.         Crush the loganberries and add to the rhubarb together with the sugar.

 

 

5.         Heat slowly until the sugar has dissolved then bring to a full rolling

boil.

 

 

6.         Boil rapidly for 3 minutes.

 

 

7.         Remove from the heat and stir in the Certo.

 

 

8.         Allow to cool slightly to prevent the fruit from floating.

 

 

9.         Skim, pot and cover in the usual way.