Raspberry-Rhubarb Jam

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.