4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
3 sprigs fresh mint
2 cups sugar
1 tablespoon fresh lemon juice
2 Cups raspberries
rhubarb pieces, mint leaves, 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. Juice raspberries, add to rhubarb mixture, and boil until mixture is thick, stirring occasionally,
about 6 minutes longer. Remove jam from heat. Cool jam completely.
Process in hot water bath 10 minutes.