rhubarb-raspberry jam

it's official, your grandma and i should be best friends. i spent all day yesterday making jam, knitting, and watching old movies. all i need now is a hip replacement for it to be even more legit. i made two kinds of jam. a plum jam (which i'll post later this week) and this rhubarb-raspberry jam. i've only made freezer jam before, so i was excited to try making the cooked kind. i can't remember how i found this recipe, but i did, and i'm thankful for it. i found it here and it's so much simpler than i thought it would be.

Rhubarb-Raspberry Jam - from The Rhubarb Compendium - makes about enough to fill up four 8-oz jars

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.

(i boiled my jars in hot water and filled them up with the hot jam, then turned them over for 5 minutes, then boiled them for ten more minutes—right side up—to get a better seal so that my jam will last longer)