Rhubarb Raspberry Jam

Prepare the jars:

1. Wash the jars and the lids in hot, soapy water. Rinse them well.
2. Sterilize jars: Place the jars in a preheated oven (120°C/250°F) for 15-20 minutes to sterilize. Remove them carefully, wearing kitchen mitts, and place them on a clean kitchen towel. They should still be warm when you fill them.
3. Boil the lids in plenty of hot water for a few minutes. Remove them carefully with tongs and place them on the kitchen towel as well.

Cook the jam:

1. Raspberries: If using frozen raspberries, thaw and drain them well in a strainer. If fresh, rinse them and let them drain in the colander. 750 g/ 1.7 lbs raspberries
2. Clean and chop the rhubarb into small pieces. 750 g/ 1.7 lbs rhubarb
3. Cook rhubarb: Place them in a very large pot, add the water, and bring to a boil and cook for about 5 minutes or until soft, stirring from time to time. 60 ml/ ¼ cup water
4. Combine: In the meantime, mix 100 g/ 3.5 oz of the sugar with the pectin in a separate jar (not one you’ve just sterilized). Close the jar and shake it well to ensure everything is mixed well. 100 g/ 3.5 oz sugar + 30 g pectin
5. Blend: Add the raspberries to the rhubarb and blend the mixture with an immersion blender.
6. Add the sugar-pectin mixture, mix thoroughly, and bring the mixture to a boil while stirring continuously.
7. Cook: When the mixture comes to a rolling boil, set the timer and cook for 3 minutes while stirring continuously.
8. Add the rest of the sugar, bring to a boil again, and continue boiling for another 2 minutes while stirring continuously.
9. Check consistency: Place a small spoonful of the hot jam onto a chilled plate and let it sit for a minute. Push the jam with your finger, and if it wrinkles very slightly, it has set. If not, continue boiling and retest after a minute or so. However, this jam will not jelly as much as jam made with more sugar; it will have a soft, spreadable consistency without being runny.
10. Carefully ladle the hot raspberry rhubarb jam using a canning funnel into the jars, leaving about ¼-inch headspace at the top. Seal the jars.

Can the jam – optional:

1. Can the jam in a water bath canner to keep it for longer.
2. Carefully lower the jars into the simmering water bath canner, ensuring they are fully submerged and covered with at least 2.5-5 cm/1-2 inches of water. If needed, add boiling water to achieve the proper level.
3. Process jars: Bring the water to a gentle boil. Start the processing timer once the water reaches a rolling boil. The processing time will depend on your altitude and the jar size. Generally, it ranges from 10 to 15 minutes. Consult a reliable canning guide or local extension service for specific processing times based on location.
4. Cool jars: Turn off the heat and carefully lift the jars out of the water using a jar lifter. Place them on a towel-lined surface and let them cool undisturbed for 12 to 24 hours.
5. Check the seals: Once cooled, check the lids to ensure they are concave and adequately sealed. Press down on the center of each lid to ensure it doesn't pop up and down. Refrigerate any unsealed jars and consume them within a few weeks.