When I got my box of fruit from the Washington State Fruit Commission back at the beginning of June, I had grand plans to dedicate a full week to my many delicious cherry creations. And then life got in the way (as it so often does). Instead, I’ve been publishing these tasty things in fits and starts.
Today’s recipe is for a batch of cherry rhubarb jam, made with minimal sugar and set up with Pomona’s Pectin. The combination of cherries and tangy rhubarb make for a preserve that has a really nice balance of sweet and tart.
At this point, I must confess I am bereft of words to describe this recipe. The photo shoot for the next book started today (and I still have four more preserves I must make and deliver to the studio), my inbox is clamoring for my attention, and most difficult, my mother-in-law has been in the hospital since Friday night. Oof.
I would like to point you to some of the other Canbassador projects I’ve posted in the past.
- Cherry Kompot (2015)
- Sweet Cherry Chutney (2015)
- Slow Cooker Peach Vanilla Butter (2014)
- Low Sugar Spiced Peach Jam (2014)
- Lazy Peach Preserves (2013)
- Honey-Sweetened Peach Chutney (2013)
- Oven-Roasted Nectarine Butter (2012)
- Luisa Weiss’s Spiced Plum Butter (2012)
- Italian Plum Jam with Star Anise (2011)
- Honey-Sweetened Apricot Lavender Butter (2011)
- Apricot-Blackberry Jam (2010)
- Pickled Sweet Cherries (2010)
- 3 pounds sweet cherries, pitted and chopped (about 8 cups)
- 2 pounds rhubarb, chopped (about 6 cups)
- 3 cups granulated sugar, divided
- 1 tablespoon calcium water
- 1 tablespoon Pomona's Pectin
- Prepare a boiling water bath canner and enough jars to hold 4 1/2 pints.
- Combine the cherries, rhubarb, 2 cups of sugar, and calcium water in a large, non-reactive pan. Stir to incorporate the sugar. Once it has started to dissolve, place the pot on the stove over high heat and bring to a boil.
- Cook at a boil (reducing the temperature if need be) for 15 to 20 minutes, until the fruit softens.
- Once the fruit has started to look jammy, stir the pectin powder into the remaining sugar and whisk it into the cooking fruit.
- Cook for another 2 to 3 minutes, until you see the jam starting to thicken. Once you see that, remove the pan from the stove.
- Funnel the finished jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from canner and let them cool on a folded kitchen towel.