Cherry Rhubarb Jam

Ingredients

• 0.3 teaspoon butter prevents foaming
• 1.3 cups cherry juice unsweetened
• 2.5 cups bing cherries coarsely chopped from 1 lb. fruit
• 1.5 tablespoons juice of lemon 
• 1 cup rhubarb chopped
• 1.5 cups sugar divided
• 2.5 tablespoons no sugar needed recipes half a

Equipment

• ladle
• pot

Directions

1. Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in cherries and rhubarb, then cherry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.
2. Add remaining 1 1/4 cups sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute.
3. Remove from heat.
4. Ladle jam into heatproof jars and close with lids.
5. Let cool to room temperature, inverting jars occasionally to distribute fruit. Keeps, chilled, up to 1 month.
6. *We used Trader Joe's Just Cherry juice.