Rhubarb Cherry Spread
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.
Servings: 5 cups (1.25 L)
Ingredients:
| 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 | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| vit C | 2% |
-
3 cups (750 mL) chopped rhubarb
2 cups (500 mL) pitted sour cherries
1 box (49 g) light pectin crystals
2-3/4 cups (675 mL) 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.
Additional Information
Source
Canadian Living Magazine: August 2004
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