Rhubarb and raspberry jam

Rhubarb and raspberries are a sensational combo! Make your own rhubarb and raspberry jam to fill your baked treats with. It's perfect on jam cookies.

1 jar

25 minutes

Rating (1 ratings)


250 g rhubarb
250 g raspberries
250 g Dansukker Jam Sugar


Rinse the rhubarb and raspberries and chop the rhubarb into smallish pieces. Place in a saucepan together with the jam sugar.

Boil for about 6 minutes. Skim off any scum. Liquidise the jam if desired.

Pour into a warm, clean jar. Seal and store in a cool place.

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