Rhubarb and Cherry Jam

Ingredients Tick them off

• 2 cups Rhubarbor more
• 2 cups Cherriesor more
• 1 cup Granulated sugar
• ¼ cup Waterif using fresh fruit
• 1 Lemon juicewedge

Method Tap a step to keep your place

1. In a large saucepan on a medium stovetop heat, add cherries and start to cook to remove the stones…When you see the cherries cracking open put into a strainer to remove stones.

2. Then put the juice and pulp back into the saucepan and add the chucks of rhubarb.

3. Stir occasionally to get equal cooking time on cherries and rhubarb. ( If it’s frozen cherries and rhubarb you are using, don’t add any water.) Plus no need to thaw the cherries or rhubarb just add to the saucepan.

4. Don’t start the timer until the cherries and rhubarb start to warm. Add sugar and continue cooking.

5. Let your ingredient’s cook for about 20 to 30 minutes stirring occasionally so it don’t stick to bottom of saucepan.

6. You will see the cherries and rhubarb changing to a thicker texture continue stirring for another 5 minutes or so and at that point you can remove from heat or lower the jam on a simmer. Add lemon juice and stir in…..Your jam should be at a setting point at 217–222°F (103–106°C).

7. You can also check the jam on a cold plate and if it sets by not running any of the jam off the plate it well set in the jars.

8. Get your mason jars and lids ready, sterilize in hot water for 20 minutes. Keep the jars hot to add jam. After add the jam keep the rims of the jar clean or clean with a piece of paper towel.

9. Continue doing this until all jam is in the jars.

10. Put back into the hot water to seal the jars by turning the stovetop  on medium and cook for 10 minutes. Then remove to room temp on your counter top until the jam is at temp before checking or storing. See video tutorial!