Cherry Rhubarb Jam

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons pectin (Ball Real fruit Classic )
  • 2
    cups crushed cherries (i used frozen that I defrosted and then crushed)
  • 2
    cups fresh sliced rhubarb
  • 2
    tablespoons lemon juice
  • 40
    g almond liqueur
  • 1
    teaspoon butter
  • 3
    cups sugar
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DIRECTIONS

  • Place pectin in the bottom of the jam & jelly maker.
  • Top with fruits, butter, lemon juice and almond liqueur.
  • Set for jam then press enter.
  • Wait 4 minutes when beeps gradually add sugar.
  • Place lid on.
  • When done press cancel and unplug appliance.
  • Preserve water canning method.
  • Fill Sterilized jars leaving 1/4 inch headspace.
  • Wipe rims and place lids and rings.
  • Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
  • Place at room temperature for 12 - 24 hours.
  • Check lids Will store for up to 1 years.
  • Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long. ;).
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