Tuesday, June 28, 2016

We Be Jammin'... Mint Cherry Rhubarb Jam



Mint Cherry Rhubarb Jam
Found on puttinupwitherin

Yield: 5 half pints

Ingredients


* 5.5 cups of rhubarb (chopped)

* 2 cups of pitted cherries

* 3 cups sugar

* 3 lemons (juiced)

* 1 small bunch of mint

Instructions

1. In a large-sized, non-ionized pot combine rhubarb, cherries, sugar, mint, and lemon juice. Stir to make sure sugar coats everything. Set aside for 30-45 minutes.

2. Heat pot over low-medium heat and bring to a bubble. Bubble for 7-10 minutes until rhubarb has broken down. Boil for an additional 2 minutes.

3. Remove mint.

4. Ladle jam into hot sterilized jars leaving approx. 1/4 inch headspace.

5. Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 10 minutes.

6. Remove jars from canner, let cool atop a folded towel on the counter for 12-24 hours.

No comments:

Post a Comment

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }