Cherry Rhubarb Jam – a delicious recipe with pectin, cherries, rhubarb, lemon juice, almond liqueur, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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. ;).
650
kcal
Calories
6
g
Fat
153
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Cherry Rhubarb Jam falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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