Rhubarb Raspberry Jam

Rhubarb is definitely a summertime treat. I have definitely learned to appreciate it better this year. I’ve made my Dad’s famous Rhubarb Rolls, and my sisters and I made some Strawberry Rhubarb Bars. When I needed a second Jam recipe for steph chows Jam Exchange, I started searching the Internet and quickly decided I wanted to try a rhubarb jam.

This site has a huge list of rhubarb jams and jellies. I decided on the rhubarb-raspberry jam partially because it has cardamom in it. Cardamom is a pretty random spice. The first I had heard of it was at a Vegan Cupcake Class I took last year. We had cardamom frosting on our chai spice cupcakes. It was awesome. Cardamom has a citrus-ey nutmeg-ey kind of flavor that kicks everything up a notch.

When I was at Penzey’s a couple weeks ago, I grabbed a small jar hoping to find something to make with it (btw, the clerk said he likes to sprinkle cardamom on his coffee). So the next day when I was looking for jam recipes, the thought of cardamom was fresh in my mind.

If you like rhubarb, you’ll love this jam. It has the tartness of the rhubarb countered by the sweetness of the raspberry. When Hubby tried it, he said “tastes like rhubarb… and raspberry…” I hope the person I sent my jams to enjoys them!

Don’t forget to enter in my 2nd blogiversary giveaway by midnight on August 13th!

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Rhubarb-Raspberry Jam

Yield: 4 8oz jars

Ingredients:

4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 Tbsp fresh lemon juice
1 1/2-pint raspberries
1/2 tsp ground cardamom

Directions:

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.)

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21 Responses to “Coconut Almond Cake with Blackberry Lime Curd”

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    Ashley Bee (Quarter Life Crisis Cuisine) — March 21, 2013 at 9:14 am

    I am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!

    • beantownbaker — March 25th, 2013 @ 1:18 pm

      Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.

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    Nutmeg Nanny — March 21, 2013 at 3:11 pm

    Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM

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    Natalie @ Once Upon a Cutting Board — March 21, 2013 at 6:57 pm

    This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!

    • beantownbaker — March 25th, 2013 @ 1:19 pm

      Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉

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    Megan — March 21, 2013 at 7:20 pm

    We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!

    • beantownbaker — March 25th, 2013 @ 1:20 pm

      Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…

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    Ashley — March 21, 2013 at 8:50 pm

    Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!

    • beantownbaker — March 25th, 2013 @ 1:20 pm

      I agree. Layer cakes always look special 🙂

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    Michelle — March 22, 2013 at 7:49 am

    Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.

    • beantownbaker — March 25th, 2013 @ 1:21 pm

      I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…

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    Erica @ In and Around Town — March 22, 2013 at 9:04 am

    I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!

    • beantownbaker — March 25th, 2013 @ 1:23 pm

      That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!

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    Shannon — March 22, 2013 at 3:12 pm

    i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂

    • beantownbaker — March 25th, 2013 @ 1:24 pm

      I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…

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    Rosie @ Blueberry Kitchen — March 23, 2013 at 4:18 am

    Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!

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    Laura Dembowski — April 26, 2013 at 2:37 pm

    I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉

    • beantownbaker — April 27th, 2013 @ 10:02 am

      Then you would definitely love this cake!

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    Kristina Koranek — August 10, 2013 at 9:06 pm

    Could anyone post the blackberry lime curd recipe? The link is no longer working.

    Thanks!

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