Raspberry rhubarb jam sounds like something that you might make and use during the summer months, but it is a country recipe that is traditional for the holidays too. This homemade jam makes a wonderful addition to a thumbprint or a filled Christmas cookie, as well as making a marvelous glaze for a holiday ham. Homemade jams and jellies make wonderful Christmas gifts when created and then sealed in lovely jelly jars and decorated nicely.
The tangy taste of the rhubarb, combined with the sweetness of the raspberry is wonderful on toast or biscuits, but it really stands up when you use it combined with a tiny bit of water to glaze a ham for Thanksgiving dinner. You can easily make this while you are making other Thanksgiving or Christmas dinner treats, using frozen berries if you’ve not made it during the summer months. Fortunately, Rhubarb is not as seasonal as it used to be and can be found during the winter months at your local grocery store too.
You Will Need:
* 3 lbs. rhubarb
* 2½ cups sugar
* ½ cup water
* 2 oranges, juice and rind
* 2 cups raspberries
To Make Raspberry Rhubarb Jam :
Skin and cut rhubarb into ½ inch pieces.
Add water and sugar, the orange juice and grated peel.
Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear.
Put in sterile jelly glasses and seal.
Raspberry Rhubarb Jam – Country Recipes