Rhubarb Raspberry Jam

Monday, August 10, 2009

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!

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.)

Recipe from The Rhubarb Compendium

Condiments

9 comments »

23 Responses to “Banana Split Cupcake”

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1

stephchows — September 15, 2009 at 12:47 pm

Great cupcake hero entry!!! yum!
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2

oneordinaryday — September 15, 2009 at 2:04 pm

You’re right – it’s a freaking cute cupcake! I especially love that frosting and how you got it to look like a scoop of ice cream. Nicely done!
This is my first CH and I can’t wait till the voting begins! : )
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3

Amanda — September 15, 2009 at 2:49 pm

Wow, what a yummy looking cupcake! Great idea!
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4

oneparticularkitchen — September 15, 2009 at 4:14 pm

This is ADORABLE!! I love it!
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5

Xiaolu — September 15, 2009 at 5:08 pm

Gorgeous cupcake, Jen! I love how the cherry stands out. How do you get that black background if you don’t mind me asking? I’m pretty new to this food photography thing 8)
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Amy Kingman — September 15, 2009 at 5:41 pm

Yummmm!!!!!
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Jen — September 15, 2009 at 5:51 pm

Xiaolu – It’s actually just my black table. I’ve also had luck using a plain black piece of construction paper (most of my backgrounds are the 12×12 scrap-booking papers) or a black towel to get the background all black.

Here is an example using paper, and one using a towel.
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Xiaolu — September 15, 2009 at 5:59 pm

Thanks! That’s really helpful.
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Joanna — September 15, 2009 at 8:28 pm

Yum! Great idea 🙂
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Stephanie Wagner — September 15, 2009 at 10:44 pm

Awesome idea!
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11

bcallegra — September 16, 2009 at 2:04 am

Very creative and it looks great!
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12

The Novice Chef — September 16, 2009 at 3:15 am

What a cute idea! I love it!! And I know my nieces would be in love!
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13

nutmegnanny — September 16, 2009 at 3:33 am

Great idea…they look delicious!
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14

jesstyler — September 16, 2009 at 4:08 am

holy deliciousness! I NEED one of those! 🙂
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Kerstin — September 16, 2009 at 4:48 am

How creative, I love them! So cute and tasty with that cherry on top!
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16

Ingrid — September 16, 2009 at 3:14 pm

Very cute looking! I like your idea.
~ingrid
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17

lifeoftheparty — September 16, 2009 at 7:25 pm

These cupcakes are pure genius… you’ve definitely got my vote!
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18

Jigginjessica — September 17, 2009 at 12:34 am

Cute idea! What a great entry!
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19

thegreatpantryraid — September 17, 2009 at 7:37 pm

Wow – super cute! A lot of work, I’m sure, but such a big payoff! Great job!
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20

Kami — September 17, 2009 at 8:32 pm

So stinkin’ cute!
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21

Caroline — September 19, 2009 at 6:23 am

Very cute, indeed and loving the pineapple in the frosting. I can just imagine how delicious this would taste. What a great idea.
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22

Keiara Wells — September 19, 2009 at 5:57 pm

MMM, it looks fantastic! I’ll have to try this one 🙂 xox
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23

Sweet and Savory — October 15, 2009 at 5:55 am

These cupcakes are precious besides, I am sure, being delicious. What a great idea.