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Print Friendly Recipe Recipe Information Description: A wonderful combination of raspberries and rhubarb Source: Charli - Certified Master Food Preserver Ingredients 1-1/2 lbs (.7 kg). rhubarb juice of one lemon 11 oz (308 grm). raspberries (frozen can be used) 4-1/2 cups (1050 ml) sugar Preparation Wash the rhubarb and raspberries. Cut the rhubarb into small pieces. Put both fruits together with the lemon juice into a large pan. Stir over a low heat until juice starts to run from the raspberries. Allow to simmer for a few minutes being careful not to burn mixture, and then add sugar. Continue cooking over a low heat, stirring from time to time until the sugar is dissolved and the rhubarb is soft. Bring to a rolling boil for about 4 minutes, and then test for jellying or use a candy thermometer until it reads 220 degrees (100 C.). Pour into pint or 1/2 pint hot jars and process for 10 minutes in a boiling water bath. Comments

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