Rhubarb-Raspberry Jam

I definitely inherited my love for rhubarb from my father, who could not get enough of the tang of cooked rhubarb with the barest amount of sugar. (This was much too tart for the rest of the family, so he had this all to himself - - which was likely his plan all along!).

We have tamed the tartness of rhubarb by macerating it overnight with sugar and then cooking it with fresh, sweet raspberries. The taste of Spring, sweet and tart, in every bite of this jam.

Ingredients:  Rhubarb. Extra-Fine White Cane Sugar, Raspberries, Organic Blood Orange Juice, Organic Lemon Juice

REFRIGERATE AFTER OPENING