Cherry Rhubarb Jam

Submitted by Rita1652

"Tart and sweet goodness. With rhubarb in season and cherries I had in the freezer added some almond liqueur making this really tasty! Top your morning toast, ice cream with this jam. I made this using The Ball Jam & Jelly Maker, making life real easy!"

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Yields: 4 1/2 pints

ingredients

• 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

directions

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