Ever been to Trinidad, Colorado? No? That’s okay, neither had I until passing through (at the time we were living in Colorado for a few months). It’s a tiny town located North of the border of New Mexico and Colorado. Honestly, you would miss it if you blinked, driving through.
My husband and I had stopped for some gas on the way along I-25 and there was a cafe (since has sadly closed down) that served a Parisian breakfast with your Latte. It included a warmed Croissant, Gingersnap cookies, Brie and Homemade Raspberry Rhubarb Jam. Ever had a jam that you loved so much you wanted to take a bath in it? No. Oh. . . uh, me neither.
I have since dreamed about that jam. It was hard to find that exact taste. Every time I saw rhubarb at the farmer’s market or grocery store it always took me back to fond memories of that jam. So I decided enough was enough. I needed to take matters into my own hands and just make it myself.
Here in Portland we have the ability to buy produce almost all year round. Rhubarb is best when in season (April-July) as it’s flavor is of course at it’s best. Select stored will also sell it frozen to enjoy all year long, check your local grocer to see if they have it available. The neat thing about this recipe is you have loads to spare, freeze and enjoy all Winter long!
Be sure to try this out!
- 2 cups Rhubarb
- 6 cups Raspberry
- 3 cups Sugar
- In a medium sized saucepan add rhubarb and sugar and allow to sit in the cold pan for 15 minutes stir often.
- After rhubarb has been allowed to sit and marinate, turn on low heat and cook for 15 minutes until sauce liquifies.
- Add in raspberries to saucepan and allow to combine.
- Cook down until jam thickens, shut off heat and allow to cool.
- Jar the mixture in a sterilized glass container and refrigerate.
- Keep jars for up to a week in the refrigerator and up to 3 months in freezer.