Rhubarb Cherry Jam

Summer is not exactly my favorite season in NYC. I will never get used to the humidity that makes everything feel sticky, the sweaty walks to and from the grocery store, and let's not even talk about going to the laundromat. It may get ugly. So, I've been trying to remind myself of all of the great things that the summer brings: farmer's markets, flowers, cold brewed iced coffee, long days where the sun sets at 9, day trips upstate to cool off at a friends cabin, ice pops. To celebrate summer and say a fond farewell to spring I made this jam. It combines my favorite veggie disguised as a fruit and one of the best treats that summer offers, fresh sweet cherries. The inspiration came from the Blue Chair Jam Cookbook which I get lost in every time I crack it open and the best part is, no cherry pitting required.

See more recipes at apt2bbakingco.blogspot.com! 

Step 1 Gather the Troops

For this recipe you will need:

1 1/2 lbs rhubarb, chopped
1 lb sugar
juice of 1 large lemon
peel from one organic granny smith apple
1 lb sweet cherries
clean and sterilized canning jars (3 8oz or 6 4oz)

Comments

[scoochmaroo]

I love your photographic style! Can't wait to see more tutorials :D

[Ernest12]

Sounds like this should top Ableskievers, with a little powdered sugar sprinkled over everything.