Raspberry-Rhubarb Jam

Directions

1. 1
   Combine rhubarb, sugar and fresh lemon juice in a large pot or Dutch oven.
2. 2
   Cover and refrigerate 8 hours or overnight.
3. 3
   Juices will form.
4. 4
   Over medium heat, stir mixture to dissolve sugar and incorporate juices.
5. 5
   Increase heat to high and boil rhubarb mixture until slightly thickened, about 5 minutes.
6. 6
   Add raspberries; boil until thick, about 5 or 6 minutes longer.
7. 7
   May boil longer to further thicken, if desired.
8. 8
   Remove jam from heat; stir in cardamom.
9. 9
   Can be stored in the refrigerator, or you can ladle hot jam into clean, hot jars and process in a simmering water bath for 10 minutes.