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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This jam has a good, concentrated flavor: The only liquid comes from the rhubarb and berries interacting with sugar and lemon juice. The quick-to-prepare jam also makes a nice filling for tarts. 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 |
Directions:
1. 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.
2. 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.)
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