Name: Rhubarb-Raspberry Jam
Ingredients: 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

The standard of practical holy living has been so low among Christians that very often the person who tries to practice spiritual disciplines in everyday life is looked upon with disapproval by a large portion of the Church. And for the most part, the followers of Jesus Christ are satisfied with a life so conformed to the world, and so like it in almost every respect, that to a casual observer, there is no difference between the Christian and the pagan.

Hannah Whitall Smith

CATEGORY	CUISINE	TAG	YIELD
	Dutch	April 1994	1	servings

INGREDIENTS

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

INSTRUCTIONS

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.

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