Cherry Rhubarb Jam
The rhubarb gives the cherries a slightly savory depth.
How to Make It
Step 1
1
Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in cherries and rhubarb, then cherry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.
Step 2
2
Add remaining 1 1/4 cups sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.
Step 3
3
Ladle jam into heatproof jars and close with lids. Let cool to room temperature, inverting jars occasionally to distribute fruit. Keeps, chilled, up to 1 month.
Step 4
4
*We used Trader Joe's Just Cherry juice.
Step 5
5
Note: Nutritional analysis is per tbsp.
Ingredients
2 1/2 tablespoons (half a 1 3/4-oz. package) Sure-Jell pectin labeled "For less or no sugar needed recipes"
1 1/2 cups sugar, divided
2 1/2 cups coarsely chopped Bing cherries (from about 1 lb. fruit)
1 cup chopped rhubarb
1 1/4 cups unsweetened cherry juice*
1 1/2 tablespoons lemon juice
1/4 teaspoon butter (prevents foaming)
Directions
Step 1
1
Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in cherries and rhubarb, then cherry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.
Step 2
2
Add remaining 1 1/4 cups sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.
Step 3
3
Ladle jam into heatproof jars and close with lids. Let cool to room temperature, inverting jars occasionally to distribute fruit. Keeps, chilled, up to 1 month.
Step 4
4
*We used Trader Joe's Just Cherry juice.
Step 5
5
Note: Nutritional analysis is per tbsp.
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