Rhubarb Cherry Spread
This recipe makes 5 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 31 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 8 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| vit C | 2 |
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.
Ingredients
- 3 cups chopped rhubarb
- 2 cups pitted sour cherries
- 1 box light pectin crystals, (49 g)
- 2-3/4 cups granulated sugar
Preparation
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.
Source : Canadian Living Magazine: August 2004
- Keywords : Condiments/sauces; Cherries; Simmer; Rhubarb; Canning/Pickling/Preserving;
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