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Cherry Rhubarb Jam

Total time 35 mins
Yield Makes 4 jars (8 oz. each)
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)

Nutrition Information

  • calories 26
  • caloriesfromfat 1 %
  • protein 0.1 g
  • fat 0.0 g
  • carbohydrate 6.5 g
  • fiber 0.2 g
  • sodium 4.4 mg
  • cholesterol 0.0 mg

How to Make It

  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.