Wednesday, May 19, 2010

Cherry Rhubarb Jam

If you know me you know I love to make jams and jellies to give away as gifts.  We have apple, cherry and pear trees in our yard and red and black raspberries along with rhubarb.  These fruits are handy to experiment with and use to make multiple batches. During the summer when the fruit is ripe I pile up on jam to give as gifts for Christmas.  I have simplified this process by using my bread machine.  I have a West Bend machine that has a jam cycle on it and have started using that and it works wonderfully.  I still make some versions the old fashioned way, but found that I can make various versions quite simply by using this wonderful kitchen appliance!  With rummage sale season upon us, you should be able to find a bread machine someone foolishly wants to get rid of.  Just be sure it has a jam cycle on it and you are in business.
A few years ago, my husband Mark and I went for a weekend in Door County and ate breakfast in a cute little Swedish Restaurant. We ordered Swedish Pancakes served with (since Door County is known for their cherry orchards) Cherry rhubarb jam.  They were delicious!!!  We have talked about those pancakes many times remembering how great that jam was.  I have tried to replicate it and found something I think is quite close to what they served us.  Serve this with my recipe for English Muffin bread.  You won't be disappointed.

Cherry Rhubarb Jam

2 c. sugar
1 T. low-sugar fruit pectin
3 c. chopped rhubarb
1 c. pitted sour cherries, chopped
Juice of 1/2 lemon

Put these in bread machine pan in order given.  Select jam cycle.  When done pour into clean jars. Let sit out on counter 24 hours before refrigerating.  This can be stored in refrigerator or frozen.

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