Rhubarb-Raspberry Jam

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.)

No additional tips available.