| 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.
A Message from our Provider:
“Give God what’s right — not what’s left.”