Cherry and rhubarb complement each other beautifully in this unique jam. This recipe is suitable for home canning.
Yield: Makes 4 cups.
July 02, 2019
CHERRY AND RHUBARB JAM
4 cups pitted cherries
3 cups diced rhubarb
3 cups sugar
1 tsp lemon juice
Mash cherries in a non-reactive Dutch oven.
Add rhubarb and bring to a boil.
Simmer, stirring frequently, until rhubarb is soft.
Add sugar and lemon juice. Bring to a boil and cook, stirring frequently, until thick.
Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly.
Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per tbsp:44 calories, 0 g fat, 0.2 g protein, 11.2 g carbohydrate, 0.3 g fibre, 0 mg sodium
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