From Janie Hibler

Makes 3 half pints

Cardamom is an ancient spice with an exotic flavor that binds the fruitiness of the strawberries and the tangy sweet and sour taste of the rhubarb in this jam recipe.

3 cups fresh strawberries, rinsed and drained, or 3 cups frozen strawberries, thawed with juice
8 oz (2 cups chopped, not peeled) rhubarb
2 cups sugar
1 1/4 tsp ground cardamom
1 tsp unsalted butter

Have washed and hot 3 half pint jars. Prepare lids according to the manufacturer’s directions.

Combine the fruit, sugar and cardamom in a heavy, non-reactive skillet. Use a potato masher to thoroughly crush the fruit. Let set at room temperature for 1–2 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 30–40 minutes, until the jam thickens. (Test by dropping a teaspoon of jam onto a cold plate. Put into the freezer for a few minutes. If it’s thick, it’s done.)

Ladle the jam through a wide-mouth funnel into jars. Attach the lids and process in a boiling water canner for 10 minutes.