Cherry and Rhubarb Jam
Cherry and rhubarb complement each other beautifully in this unique jam. This recipe is suitable for home canning.
Cook time
40 mins
Recipe Difficulty
Medium
Yield
Makes 4 cups
Ingredients
- 4 cups pitted cherries
- 3 cups diced rhubarb
- 3 cups sugar
- 1 tsp lemon juice
Directions
- 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 serving
*Ingredient not included in nutritional analysis.
44 calories, 0 g fat, 0.2 g protein, 11.2 g carbohydrate, 0.3 g fibre, 0 mg sodium