Cherry, Rhubarb, Orange Jam
I am admittedly not the biggest fan of rhubarb, but this is SO good. The rhubarb pairs so well with the cherries and the orange brings so much brightness. It's perfect with yogurt, on toast, or as a topping for cheesecake!
Ingredients
- 2 cups chopped rhubarb stems only (the leaves are toxic!)
- 1 cup halved and pitted cherries
- 3/4 cup granulated sugar if your cherries aren't very sweet, you will want to increase this by about a tbsp or so
- 2 tsp orange zest
- 1/3 cup freshly squeezed orange juice
Instructions
- In a medium pot over medium high heat, combine all of the ingredients.
- Cook, stirring occassionally, until the mixture begins to boil - about 3 to 5 minutes.
- Reduce the heat to a simmer and allow the jam to cook for 30 minutes, stirring occassionally. The jam should be thick enough to coat the back of a spoon.
- The jam will continue to thicken as it cools - allow it to cool completely in the pot and then transfer to a canning jar.