Elevate your PB&J with the lush combination of sweet cherries and tangy rhubarb in this easy-to-make jam. While this recipe is perfectly suitable for canning, you could store it in the freezer just as well. Of course, that assumes you’ll have any left after a few days… Let’s get started!
Ingredients (Makes about 5 pints)
4 cups of chopped, pitted cherries (thawed from frozen is fine)
5 cups of fresh rhubarb sliced 1/3 inch thick
1 box Sure-Jell powdered pectin
7 cups sugar
1/2 teaspoon cinnamon (optional)
Directions
Step 1) Add cherries, rhubarb, and Sure-Jell pectin to a large pot. Stir well. Bring to a boil over medium-high heat, stirring constantly.
Step 2) When the pot reaches a rolling boil, i.e., a boil that doesn’t go away with stirring, add the sugar all at once. Also add the cinnamon if using. Stir well, and bring mixture back to a boil, stirring constantly. When the jam reaches a rolling boil, allow the pot to boil for one minute, then remove from heat.
Step 3) If you are canning your jam, ladle hot jam into sterilized jars (I used a combination of pint, half-pint, and quarter-pint jars). Leave 1/2 inch headspace. Cover with lids and bands, and process in a boiling water bath for 15 minutes.
Homemade jam makes a delicious gift!
Did you use sweet cherries or the tart cherries?
I used sweet cherries for this, but have used tart cherries in the past without any problem!