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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