Rhubarb & Raspberry Jam

 

 

 

1 ½ lbs Prepared Rhubarb

½ lb Raspberries

3 lbs Sugar

2 tbsp Water

1 Bottle Certo

 

 

 

 

1.         Wash the rhubarb and slice finely or chop but do not peel.

 

 

2.         Put the sugar into a preserving pan add the prepared rhubarb and

crushed raspberries together with the water.

 

 

3.         Mix well and bring to a full rolling boil, stirring continually.  Boil hard for

3 minutes.

 

 

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

 

 

5.         Skim if necessary.

 

 

 

6.         Pot and cover in the usual way.