Strawberry Rhubarb Cardamom Jam Recipe

Ingredients

3 cups strawberries, fresh

2 cups rhubarb, chopped

2 cups sugar

1 ¼ tsp cardamom, ground

1 tsp unsalted butter

Have three 8-oz. jars washed and hot.

Prepare the lids according to the manufacturer’s directions.

Combine the fruit, sugar and cardamom in a heavy non-reactive skillet.

Use a potato masher to crush the fruit thoroughly.

Let sit at room temperature for 1 to 2 hours, stirring occasionally to help the sugar dissolve.

Add the butter and bring the mixture to a boil, stirring often to prevent burning.

Reduce the heat to medium-low and simmer for 30 to 40 minutes, until the jam thickens.

Ladle the jam through a wide-mouth funnel into jars.

Attach the lids and process in a boiling water canner for 10 minutes.