1 lb (about 5 c) rhubarb, trimmed and thickly sliced
1½ c dried cherries
2 c (400 grams) granulated sugar
juice of 2 large lemons, divided
2 inch strip of lemon peel
5 cardamom pods
1 inch piece of ginger, peeled and chopped
5 black peppercorns
Instructions
Place rhubarb, cherries, sugar, lemon peel and ¼ c lemon juice in a heavy-bottomed sauce pan. Cook over low heat, stirring occasionally, until the rhubarb softens and the sugar dissolves. Increase heat to medium and simmer, stirring frequently, until thickened. Reduce the heat as needed to be sure the jam doesn't burn. Once thickened, remove from heat and place the ginger, peppercorns, and cardamom in a tea strainer or cheesecloth tied with a string and steep in the jam for 20-30 minutes, covered. Drain the liquid from the strainer and discard its contents. Stir the jam, add a few drops of the reserved lemon juice and taste, adding more if desired. Pour into a heat-proof container, cover and refrigerate. May be made up to 5 days in advance
Recipe by oh honey bakes at https://ohhoneybakes.com/meadow-tea-cake-with-spiced-rhubarb-cherry-jam/