Rhubarb-Raspberry Jam
Posted: Mon May 17, 2010 1:07 am
Rhubarb-Raspberry Jam
Ingredients:
4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 tablespoon fresh lemon juice
1 1/2-pint basket raspberries
1/2 teaspoon ground cardamom
Preparation:
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.)
Ingredients:
4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 tablespoon fresh lemon juice
1 1/2-pint basket raspberries
1/2 teaspoon ground cardamom
Preparation:
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.)