In a large bowl, add the rhubarb and sugar;

Put a small plate in the freezer to use to test setting point later. Put into a preserving pan with the raspberries and lemon juice and cook over a medium heat until really soft but the. Dice the rhubarb and place in a pan.

In a large saucepan, combine rhubarb and sugar;

Bring the above mixture to a boil, allowing to boil hard for 1 minute, stirring almost constantly to avoid sticking and burning. Cover the bowl, and place it in the refrigerator overnight. Sprinkle the sugar over and leave overnight in order to extract the juices.

Turn heat to low and let the water lightly simmer.

This is a great jam to can during the summer when you have plenty of rhubarb! It’s basically just combining all the ingredients (minus the vanilla) in a pot over medium. The following morning, slowly cook the raspberries in a separate pan.

This raspberry rhubarb jam is sort of in the middle, texture wise and is so easy to make.

In a large pan, mix the rhubarb, raspberries, tarragon, orange zest, juice and water. Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Have you ever seen the episode of friends where monica is at a crossroads in life and her solution is to make jam?

1.5 cups sugar plus 1.5 cups more sugar.

Fill water bath with water and heat on high until boiling. Raspberry rhubarb jam has rich ruby colour, reduced sugar, and only 5 ingredients! The original recipe had 4 cups to sugar.