Raspberry-Rhubarb Jam - cooking recipe

Ingredients

4 c. 1-inch pieces rhubarb (about 2 lb.)
2 c. sugar
1 Tbsp. fresh lemon juice
2 (1 pt.) baskets raspberries
1/2 tsp. ground cardamom

Preparation

Combine rhubarb, sugar and fresh lemon juice in a large pot or Dutch oven.
Cover and refrigerate 8 hours or overnight.
Juices will form.
Over medium heat, stir mixture to dissolve sugar and incorporate juices.
Increase heat to high and boil rhubarb mixture until slightly thickened, about 5 minutes.
Add raspberries; boil until thick, about 5 or 6 minutes longer.
May boil longer to further thicken, if desired.
Remove jam from heat; stir in cardamom.
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.