This is a German recipe from our Oma, which we translated into English for you. It’s more a preserve (Konfitüre) than a traditional jam, so it will be a little runnier than jam you may be used to.

If possible, choose a red rhubarb variety so that the jam gets a nice colour.

1. Wash the rhubarb, drain and clean.

2. Remove the skin from the rhubarb stalks. (This is only not necessary for young, tender stalks!)

3. Cut the rhubarb stalks into pieces.

4. Sort the raspberries, if possible do not wash them, as they lose juice and aroma in the process.

5. Put the rhubarb and raspberries in a large saucepan, heat up slowly, stirring from time to time so that nothing sticks.

6. Stir the sugar into the boiling mass.

7. Peel the lemon zest in a spiral and very thinly, add.

8. Allow the jam to simmer for ten minutes, stirring frequently. If necessary, skim off the foam in between.

9. Drip some jam onto a saucer and see if it sets.

10. Take out the lemon zest.

11. Pour the finished jam into jars while hot and close immediately.

TIP: We freeze our rhubarb in May and use fresh raspberries in July. Alternatively, you could freeze your raspberries in July and use them with fresh rhubarb in May the following year.