Rhubarb grows in profusion at the bottom of our garden. Years ago, looking for recipes for rhubarb – other than pies and crumbles – I came across raspberry and rhubarb jam. This was always Ian’s favourite jam as a child and we made it lots of it most years. I haven’t made any for a long time but with the rhubarb going bananas this year and a glut of raspberries too, out came Mrs Beeton’s trusty recipe again.
2 lbs of rhubarb.
1 lb of raspberries.
3 lbs of sugar.
¼ pint of water.
Stew the rhubarb gently in the water until it is reduced to a thick pulp.
Add the sugar and the raspberries and stir over a low heat until the sugar is dissolved.
Bring to the boil and boil rapidly until setting point is reached.
Skim. Pour into hot dry jars and cover.
As I had more raspberries and rhubarb than the recipe calls for I adjusted the amounts accordingly and ended up with 9 lovely jars of jam.
As the jam kettle was already down from its storage in the loft, Grandpa decided to make some of his very yummy marmalade.
¾ pint water
One can of Make Your Own Marmalade – thick cut Seville Oranges
Empty the contents of the can, the water and the sugar into a pan.
Bring to the boil, stirring continuously.
Reduce the heat but continue to maintain a good rolling boil for a further 15 minutes.
Thank you Grannie and Grandpa Pugh……. as you can see we are lucky to have been given a jar of each – yummy!