The tart rhubarb combines with the rich cherries for a delicious and complex blend of flavors. This recipe primarily utilizes the juice from the cherries. The cooked cherries are strained out and can either be discarded or set aside for another use. They are delicious spooned over plain yogurt or frozen to use in smoothies. Once the cooked cherries have cooled, you will need to pick through them to remove the pits.

I have written in instructions for how to can the jam in the oven. Jam is considered a high-acid food and so is unlikely to become contaminated with anything toxic when processed properly. The jars are sterilized in the oven before use and will seal as they cool. Alternatively, you could use the water bath method or freeze what you don’t plan on eating within a few weeks. As with any home canned foods, double check for any potential signs of spoilage before consuming.

Cherry Rhubarb Jam

Lightly adapted from The Blue Chair Jam Cookbook by Rachel Saunders

Yield: 5-6 8-oz jars

2 ½ lbs trimmed rhubarb stalks, cut into 3-inch lengths

1 lb 12 oz sugar

5 oz lemon juice

1 ¾ lbs unpitted Bing cherries

Preheat the oven to 250°. Place jars and lids in a sturdy roasting pan or baking sheet. Place the pan, with the jars, in the oven and heat for at least 30 minutes. I usually leave the jars in the oven until I’m ready to fill them. Place a small plate with several teaspoons or other small spoons into the freezer.

Combine the prepped rhubarb, sugar, and lemon juice in a large pot. Cook over medium-low heat until the rhubarb begins to release liquid. Then increase the heat to high until the mixture reaches a boil. Reduce the heat slightly, and continue to cook, stirring frequently, for several more minutes, until the rhubarb has softened but still holds its shape. Remove the pan from the heat. Using a slotted spoon, transfer the rhubarb pieces to a large bowl, leaving as much liquid as possible in the pot. Place a fine mesh strainer over the rhubarb and set aside.

Place the cherries in the rhubarb cooking liquid in the pot and set over high heat. Bring the mixture to a boil. Reduce the heat slightly and continue to cook, stirring occasionally. Cook until the cherries are shriveled and the foam turns a dark rose color, about 8-10 minutes. Remove the pan from the heat.

Using a slotted spoon, transfer the cherries to the mesh strainer above the reserved rhubarb pieces. Press down on the cherries to get any remaining juice. The cooked cherries can either be discarded or set aside for another use (see note above).

Add the cooked rhubarb pieces and cherry liquid back to the remaining liquid in the pot. Set over high heat and cook for 25-30 minutes, stirring frequently. As more moisture cooks off, adjust the heat down as necessary to maintain a rapid boil but to minimize excessing splashing. As you are cooking, skim off and discard any surface foam.

When the mixture has thickened and is done (see note below), turn off the heat. Pull the hot jars from the oven and carefully fill them with the hot jam, leaving about ¼ – inch of space at the top. Wipe the top of the jars clean with a damp paper towel. Carefully affix the lids, using a towel to help protect your hands from the hot jars. Return the pan, with the filled jars, to the oven and heat for an additional 20 minutes.

Remove the jars from the oven and place on a wire rack to cool to room temperature. Carefully check each jar to make sure it sealed before storing.