Rhubarb-Raspberry Jam

Directions

1. 1
   Combine rhubarb pieces, sugar and fresh lemon juice in heavy large Dutch oven.
2. 2
   Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.
3. 3
   Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves.
4. 4
   Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes.
5. 5
   Add raspberries and boil until mixture is thick, stirring occasionally, about 6 minutes longer.
6. 6
   Remove jam from heat.
7. 7
   Stir in ground cardamom.
8. 8
   Cool jam completely.
9. 9
   (Jam can be made 1 week ahead.
10. 10
    Store in covered container in refrigerator.)