Rhubarb-Raspberry Jam

Ingredients

• 4 cups fresh rhubarb, chopped into small pieces
• 2 cups fresh raspberries
• 1 cup granulated sugar
• 2 tablespoons fresh lemon juice

Directions

1. In a large pot, combine the rhubarb, raspberries, sugar, and lemon juice.
2. Cook over medium-high heat, stirring frequently, until the mixture is boiling.
3. Reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, until the mixture is thickened and the rhubarb is tender.
4. Remove from the heat and let cool.
5. Once cooled, transfer to an airtight container and store in the refrigerator for up to two weeks.

Interesting Facts

• Rhubarb is a vegetable, though it is often cooked and eaten as a fruit.
• Raspberries are a good source of dietary fiber, vitamin C, and manganese.
• Jam is an ancient food, with evidence of jam-like products dating back to the Stone Age.