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!

Rhubarb-Raspberry Jam – from The Rhubarb Compendium – Makes about 2 cups – I got 4 8-oz jars
4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 tablespoon fresh lemon juice
1 1/2-pint basket raspberries
1/2 teaspoon ground cardamom

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.)

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

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9 Responses to “Rhubarb Raspberry Jam”

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    1
    Erin — August 10, 2009 at 12:29 pm

    Yum! I think that sounds like a great combo.

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    2
    nutmegnanny — August 10, 2009 at 3:18 pm

    Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!

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    3
    biz319 — August 10, 2009 at 4:34 pm

    Have you ever tried making sugar free jelly or jam before?

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    4
    Jen — August 10, 2009 at 5:28 pm

    I have not made sugar free jam. This is only the second jam I’ve ever made!

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    5
    stephchows — August 10, 2009 at 6:02 pm

    Beautiful!!! I love that you sent two kinds :) For me it was a total excuse to make all different kinds! I’m sure they will love it!

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    6
    Katie — August 10, 2009 at 11:53 pm

    Now THAT is an awesome looking jam!!

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    7
    Sara @ Our Best Bites — August 13, 2009 at 3:29 pm

    I love that gorgeous color! I bet it tastes amazing too. Beautiful!

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    8
    Margaret Hammond — September 1, 2014 at 11:26 pm

    I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks

    • beantownbaker — September 2nd, 2014 @ 7:33 pm

      Nope, no pectin in this recipe. The raspberries have enough naturally.

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