Rhubarb Raspberry Jam

This jam has a good, concentrated flavor: The only liquid comes
from the rhubarb and berries interacting with sugar and lemon juice.
The quick-to-prepare jam also makes a nice filling for tarts.

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

Combine rhubarb pieces, sugar and fresh lemon juice in heavy large
Dutch oven. Cover and refrigerate until juices form, stirring
occasionally, at least 8 hours or overnight. 

Bring rhubarb mixture to simmer over medium heat, stirring until sugar
dissolves. Increase heat to high and boil until rhubarb mixture thickens
slightly, about 5 minutes. Add raspberries and boil until mixture is thick,
stirring occasionally, about 6 minutes longer. Remove jam from heat.
Stir in ground cardamom. Cool jam completely. (Jam can be made
1 week ahead. Store in covered container in refrigerator.)

Makes about 2 cups.

Bon Appétit, April 1994