Rhubarb And Raspberry Jam - cooking recipe

Ingredients

2 1/4 lb rhubarb, roughly chopped
4 1/2 cups granulated sugar
2 tsp finely grated lemon zest
2 tbsp lemon juice
9 oz fresh or frozen raspberries

Preparation

Combine rhubarb and sugar in a large bowl. Let stand, covered, overnight.
Transfer rhubarb mixture to a large saucepan. Add lemon zest, lemon juice, raspberries and 1 cup water. Bring to a boil. Boil, without stirring, for 40 mins, or until jam jells when a drop is placed on a chilled plate.