RHUBARB-RASPBERRY JAM
Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast, as a side to cheese plates, and in desserts like the rolled pavlova pictured here.
Provided by Sarah Carey
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 30m
Yield Makes 2 1/2 Cups
Number Of Ingredients 5
Steps:
- Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes.
- Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months.
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Jackson Manie
[email protected]I would definitely recommend this jam to others.
Sheeraz King
[email protected]This jam is delicious, but it's a lot of work to make.
Jackson Tony
[email protected]I'm not a huge fan of rhubarb, but this jam is surprisingly good.
Sherman Johnson
[email protected]This jam is a bit runny, but it's still good.
Zulfiqarali HASSAN
[email protected]I made this jam with frozen raspberries and it was still delicious.
Bobcat Rental
[email protected]I followed the recipe exactly and my jam turned out great!
Adam Bottom
[email protected]This jam is a little too tart for my taste, but I still enjoyed it.
Damaris Maina
[email protected]I love this jam! It's the perfect topping for toast, pancakes, or waffles.
Adetimo Adetutu
[email protected]This jam is so easy to make and it's delicious. I've already made it twice!
PriNce Nawaz Kohistani
[email protected]I made this jam for the first time last summer and it was a hit! My family and friends loved it.
Faima Aktar
[email protected]This jam is amazing! I love the tartness of the rhubarb and the sweetness of the raspberries. It's the perfect balance of flavors.