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4 c Pieces fresh rhubarb; (about 1 1/2 pounds) (1-inch)
2 c Sugar
1 tb Fresh lemon juice
1 Basket raspberries; (1/2-pint)
1/2 ts 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.
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