Free Recipe Rhubarb-Raspberry Jam
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Rhubarb-Raspberry Jam Recipe
4 c Pieces fresh rhubarb; (about
-1-1/2 pounds)
; (1-inch)
2 c Sugar
1 tb Fresh lemon juice
1 Basket raspberries;
-(1/2-pint)
1/2 ts Ground cardamom
Rhubarb-Raspberry Jam 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.) Makes about 2 cups. Bon Appetit April 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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