Raspberry Rhubarb Jam

Rhubarb has made its grand entrance at my local farmers’ market. I brought home a small bundle and set about making them into something delicious. When I was a kid, we used to have a bunch growing in our backyard. I used to cut them up and roll them in sugar. It was the perfect combination of tart and sweet. This jam shares the wonderful balance between tart and sweet.

A decadent topping for the Urban Poser’s scrumptious Vanilla Ice Cream. Recipe in her new book My Paleo Patisserie.

Raspberry Rhubarb Jam: Ingredients 

3 cups chopped rhubarb  (4-5 small stocks)

3 cups frozen raspberries

1 cup water

1/4 cup honey (or more, depending on how sweet you like it. I like it a little tart.)

Directions:

1.) Combine rhubarb, raspberries, and water in a small saucepan. Cover and bring to a boil and then reduce heat to a low simmer. Simmer until thickened, around 20 minutes, stirring every few minutes.

2.) Uncover and add honey. By now, the fruit should be very soft. Simmer for a few more minutes, stirring constantly. Remove from heat when it has reached desired consistency.

3.) Store in the refrigerator in an airtight container for up to a week. Enjoy on all of your baked goodies and treats! It makes about 2 cups.

PB&J on Against All Grain’s blender bread. Recipe in her ebook, Joyful.