• 2servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB12, H, D
MineralsChromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 4 cups 1" pieces fresh rhubarb

  2. 2 cups sugar

  3. 1 Tbs. fresh lemon juice

  4. 1/2 pint basket raspberries

  5. 1/2 tsp. ground cardamom

Instructions Jump to Ingredients ↑

  1. Combine rhubarb pieces, sugar and lemon juice in heavy, large pot. 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 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 covered in refrigerator.)


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