Rhubarb & Loganberry Jam
Quantities
| Qty | Description | Qty | Description |
|---|---|---|---|
| 2 lb | rhubarb | ¼ pint | water |
| 1 lb | loganberries (or raspberries) | 3 lb | granulated sugar |
Method
Wash and slice the rhubarb into small pieces. Stew it gently in the water until pulpy.
Add the loganberries and simmer until well softened.
Stir in sugar and boil until set.
Rhubarb on its own does not set well but the other berries do, so this is one of the pairings which compensate for a poor setter by combining it with a good-setting fruit.
It seems to keep particularly well for the best part of a year and doesn't get as stiff and crystalline as some of the others.
Disclaimer: This recipe is provided 'as is' and we regret that no responsibilty can be
accepted if you do not like the result - if it breaks your kitchen you get to keep
both parts!
We believe this recipe works and will provide a tasty jam.
In the event that in transcribing it for the Web errors or omissions have ocurred and
ingredients include such gems as 1½ lb turmeric please let us know so we can correct it.
If you like the result and want to pass it on please feel free to do so as long as the
source is acknowledged.
