Rhubarb-Raspberry Jam

• 4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
• 2 cups sugar
• 1 tablespoon fresh lemon juice
• 1 1/2-pint basket raspberries
• 1/2 teaspoon ground cardamom

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

fresh rhubarb, sugar, lemon juice, basket raspberries, ground cardamom

Taken from www.epicurious.com/recipes/food/views/rhubarb-raspberry-jam-1772 (may not work)