Rhubarb-raspberry jam

1 servings

Ingredients

Quantity Ingredient
4 cups Pieces fresh rhubarb; (about 1 1/2 pounds)
; (1-inch)
2 cups Sugar
1 tablespoon Fresh lemon juice
1 Basket raspberries; (1/2-pint)
½ teaspoon Ground cardamom

Directions

Combine rhubarb pieces, sugar and fresh lemon juice in heavy large Dutch oven. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.

Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add raspberries and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat. Stir in ground cardamom. Cool jam completely. (Jam can be made 1 week ahead.

Store in covered container in refrigerator.) Makes about 2 cups.

Bon Appetit April 1994

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