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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The rhubarb gives the cherries a slightly savory depth. 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:
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.
2. Add remaining 1 1/4 cups sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.
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.
4. *We used Trader Joe's Just Cherry juice.
5. Note: Nutritional analysis is per tbsp.
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