Strawberry-Rhubarb Jam

from Epicurious

We made this last year and loved it. It was a little tart and a pretty pink in color. I've just started a couple of rhubarb plants in our garden, so someday we should have all we want of the stuff with which to make jam and other goodies.

4 C 1-inch pieces fresh rhubarb (about 1 1/2 lbs.)
2 C sugar
1 T lemon juice
1 1/2 pints raspberries or strawberries
1/2 t ground cardamom

Combine rhubarb, sugar, and lemon juice in large heavy dutch oven. Cover and refrigerate until juices form, stirring occasionally, 8 hours or overnight (I combined the ingredients, went berry picking, and used it when we got back).

Bring rhubarb mixture to a simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add berries and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat. Stir in ground cardamom. Cool jam.

Ladle into sterile jars and seal as in Strawberry Jam recipe. Store for up to one year.