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Ingredients
- 4 c. Pcs fresh rhubarb, (about 1 1/2 pounds) (1-inch)
- 2 c. Sugar
- 1 Tbsp. Fresh lemon juice
- 1 x Basket raspberries, (1/2-pint)
- 1/2 tsp Grnd cardamom
Directions
- Combine rhubarb pcs, sugar and fresh lemon juice in heavy large Dutch oven. Cover and chill till juices form, stirring occasionally, at least 8 hrs or possibly overnight.
- Bring rhubarb mix to simmer over medium heat, stirring till sugar dissolves. Increase heat to high and boil till rhubarb mix thickens slightly, about 5 min. Add in raspberries and boil till mix is thick, stirring occasionally, about 6 min longer. Remove jam from heat. Stir in grnd cardamom. Cold jam completely. (Jam can be made 1 week ahead.
- Store in covered container in refrigerator.)
- Makes about 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 782g | |
| Calories 1632 | |
| Calories from Fat 7 | 0% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 1092mg | 31% |
| Total Carbs 418.54g | 112% |
| Dietary Fiber 6.9g | 23% |
| Sugars 404.03g | 269% |
| Protein 3.46g | 6% |
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