Thursday, July 31, 2014

Cherry Rhubarb Mint Jam

I love making fresh jam for the kids. Okay okay, it's not just for the kids, I love it too. The idea first seems to be too much work but it is ridiculously easy to do and the taste of homemade jam is ALWAYS worth it! Plus, it's cheaper. I really don't see a downfall.

I had my last little bit of rhubarb left and was about to make some Rhubarb Bruschetta I remembered we were getting a box of cherries from our CSA so I decided to set it aside and save it for some fresh homemade jam!

Cherry Rhubarb Mint Jam

After pitting 5 pounds of cherries and looking at the bowl of pits, I couldn't stop thinking of 'The Witches of Eastwick', a classic 80's movie with Jack Nicholson, Cher, Susan Sarandon and Michelle Pfeiffer. At one point of the movie, a few characters begin to spit up cherry seeds. Am I lone on tis one or can anyone else share this great movie memory?

The kids have already started downing the jam on their Peanut Butter and Jelly sandwiches as well as on their pancakes and fresh toast. It's a new house favorite! Don't forget to try my Cherry and Ginger Brandy Jam that I made too!

Cherry Rhubarb Mint Jam

Makes 4-5 8 oz jars

2 lbs sweet cherries
1/2 lb rhubarb, chopped
1 c sugar
1/2 c water
2 T lemon juice
1 t lemon zest
2 t pectin powder

Pit your cherries and set them aside. Bring your rhubarb and water to boil in a sauce pan. After 5 minutes, add your pitted cherries and remaining ingredients.

Cherry Rhubarb Mint Jam

Let simmer for another 20 minutes. Using an immersion blender, mix the jam so that it is smooth.

Pour into clean and sterile jars, leaving 1/4 in headspace. Make sure the rim and center lid are wiped down and screw the band on tight. The heat from the boiling jelly seals the jar and keep them in the refrigerator. If you want to save them on the shelf, put the jars in a hot water bath and process the jars in a boiling water canner for 10 minutes.

Cherry Rhubarb Mint Jam

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