Directions:
- 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.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 590.03 Kcal (2470 kJ) | ||
| Calories from fat | 0.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 2.57mg | 0% | |
| Potassium | 15.85mg | 0% | |
| Total Carbs | 149.37g | 50% | |
| Sugars | 131.33g | 525% | |
| Dietary Fiber | 7.64g | 31% | |
| Protein | 3.05g | 6% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 3.1mg | 17% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 193.38 Kcal (810 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 0.84mg | 0% | |
| Potassium | 5.19mg | 0% | |
| Total Carbs | 48.96g | 50% | |
| Sugars | 43.04g | 525% | |
| Dietary Fiber | 2.5g | 31% | |
| Protein | 1g | 6% | |
| Vitamin C | 5.4mg | 28% | |
| Iron | 1mg | 17% | |
| Calcium | 11mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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