Rhubarb-raspberry Jam
| 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 | T | Fresh lemon juice |
| 1 | Basket raspberries | |
| 1/2-pint | ||
| 1/2 | t | 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.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1657
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 23.9mg
Potassium: 1440.3mg
Carbohydrates: 423.8g
Fiber: 9.1g
Sugar: 405g
Protein: 4.6g