Rhubarb Cherry Spread

Author: Canadian Living

This tasty combination produces a soft-set jam to fill a layer cake or to top ice cream, frozen yogurt, a slice of cake or even toast.

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 3 cups chopped rhubarb
  • 2 cups pitted sour cherries
  • 1 box light pectin crystals (49 g)
  • 2 3/4 cups granulated sugar

Method

In large saucepan, stir rhubarb with cherries. In small bowl, whisk together pectin crystals and 1/4 cup (50 mL) of the sugar; add to saucepan and stir to combine.

Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar; return to full rolling boil and boil hard for 1 minute; stirring constantly. Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.

Pour into five 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 31.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 8 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Rhubarb Cherry Spread

Login