Serious Eats: Recipes

Raspberry Rhubarb Ginger Jam

[Photograph: Lucy Baker]

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete. Skip the cakes and muffins and pair it with simple buttery croissants, whole-wheat toast, or brioche.

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2013/05/raspberry-rhubarb-ginger-jam-recipe.html

© Serious Eats