Rhubarb & Raspberry Jam

Jams & ChutneysServes 8

With Rhubarb season now well under way, why not whip up a batch of this delicious Rhubarb and Raspberry jam and enjoy the seasonal taste of this Yorkshire favourite throughout the year. This recipe from the team at the Shibden Mill Inn near Halifax is perfect for spreading lashings on your morning toast or to use in a warm sponge pudding for a midweek treat.


800g rhubarb, cut into small pieces

500g fresh raspberries

2 sprigs of tarragon

1 large orange, zest and juice

200ml with water

1kg granulated sugar

10g sachet pectin



  1. In a large pan, mix the rhubarb, raspberries, tarragon, orange zest, juice and water. Slowly bring to the boil gently for 30 to 40 minutes until everything is soft and slightly thickened.
  2. Put a small plate in the freezer to use to test setting point later. To sterilise the jars, wash 5 or 6 jars in hot soapy water then place on a baking tray covered in foil, and put in a medium hot oven for 20 minutes.
  3. Add the sugar and pectin and bring to a rolling boil for 5 minutes until ready to set.
  4. Leave to cool for 5 minutes then pour into sterile jars. Leave to cool before placing in the fridge.