CHERRY AND RHUBARB JAM

Ingredients

• 4 cups pitted cherries
• 3 cups diced rhubarb
• 3 cups sugar
• 1 tsp lemon juice

Directions

1. Mash cherries in a non-reactive Dutch oven.
2. Add rhubarb and bring to a boil.
3. Simmer, stirring frequently, until rhubarb is soft.
4. Add sugar and lemon juice. Bring to a boil and cook, stirring frequently, until thick.
5. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly.
6. Seal and process in a boiling water bath for 10 minutes.