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
- 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.
- 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.
- Add the sugar and pectin and bring to a rolling boil for 5 minutes until ready to set.
- Leave to cool for 5 minutes then pour into sterile jars. Leave to cool before placing in the fridge.