Raspberry Rhubarb Jam with Cognac

For the raspberry-rhubarb jam, cut the peeled rhubarb into small pieces. Mix the rhubarb pieces with the preserving sugar and allow to infuse.

Briefly rinse the raspberries, pat dry and mash a little with a fork. Bring rhubarb to a boil, add raspberries.

Boil for 8 minutes until bubbling, add cognac and pour into clean jars and seal tightly.

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