Raspberry Rhubarb JAM
2 ½ cups, about 3 stalks, cut into ½ inch pieces
2/3-1 cup sugar
1 Tablespoon fresh lemon juice
½ teaspoon grated lemon rind (grate the lemon before you juice it!)
½ teaspoon vanilla bean paste, or 1 teaspoon pure vanilla extract
1 ½ cups fresh raspberries, 6 oz.
Make the jam:
In a medium size, non-reactive bowl, add the rhubarb, sugar, lemon juice, zest, vanilla and salt. Stir to combine, cover with plastic wrap and chill in the fridge overnight.
The next day, in a medium-size heavy bottomed pot add the rhubarb mixture. Cook over medium heat for about 5 minutes to dissolve the sugar and soften the rhubarb. Add the raspberries and cook another 6-8 minutes until thickened. Cool to room temperature.
Store in a jar in the fridge for up to a week. Or freeze for up to 3 months.
Makes 1 ½ cups.
This recipe requires some planning ahead, because the rhubarb needs to macerate in the fridge overnight. If you want it for your morning toast, start the night before.
The sugar amount can be adjusted. I opt for less sugar so the fruit flavors can shine through. But if you like a sweeter jam, feel free to add the higher amount.
This recipe can be doubled or tripled, just remember that the cooking time will be longer.
The jam freezes beautifully.