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.
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.)
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.