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Add rhubarb,pink grapefruit juice,cooking apple to pan.Heat gently until all fruit is warmed through.
Add sugar,stir occasionally, keep on gentle heat until all of the sugar has dissolved.
Bring to the boil,then cook on medium heat for approx 40-50 mins or until setting point or until thick enough,stirring occasionally.
Remove from heat and let it cool for approx 15 mins-it will thicken as it cools.Ladle into hot sterilised jars,seal with wax discs(or similar) and lids.
To test for set ,after jam has reached boiling point,drip jam from the stirring spoon onto a chilled saucer.If it wrinkles when pushed with your finger then you have set point.As I prefer a less thick set,I take mine off the heat when there is just a slight resistance instead of wrinkles to the finger test.