Yields Makes 4 jars (8 oz. each) Total Time 35 mins
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.

Cherry Rhubarb Jam