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
- 3 cups chopped rhubarb
- 2 cups pitted sour cherries
- 1 box light pectin crystals (49 g)
- 2 3/4 cups granulated sugar
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
- Vitamin C 2.0