Millionaire's Cherry Rhubarb Jam
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan condiment? Millionaire's Cherry Rhubarb Jam could be a super recipe to try. This recipe serves 50 and costs 27 cents per serving. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 44 calories. Many people made this recipe, and 101 would say it hit the spot. It is brought to you by Serious Eats. It can be enjoyed any time, but it is especially good for Mother's Day. If you have sweet cherries, lemon zest, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 7%. If you like this recipe, you might also like recipes such as Cherry Rhubarb Jam, Rhubarb Jam, and Rhubarb-Strawberry Jam.
Servings: 50
Ingredients:
2 tablespoons Grand Marnier or other orange liqueur
Zest and juice from one lemon
3 teaspoons Pomona's Universal Pectin
6 cups diced rhubarb
2 1/4 cups sugar
2 cups fresh or frozen pitted sweet cherries
1/2 vanilla bean, split lengthwise
4 teaspoons calcium water (included in the Pomona's packet)
Equipment:
whisk
bowl
food processor
sauce pan
blender
ladle
pot
Cooking instruction summary:
Procedures 1 Whisk the sugar and pectin in a medium bowl and set aside. 2 Combine the rhubarb, vanilla bean, and 1/2 cup water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the cherries in a food processor or blender. You should have 1 cup. 3 Measure the stewed rhubarb. You should have 3 cups. Discard the vanilla bean. Return the rhubarb and the pureed cherries to the saucepan. Add lemon zest and juice and calcium water and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute. 4 Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in the Grand Marnier. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.
Step by step:
1. 1
2. Whisk the sugar and pectin in a medium bowl and set aside.
3. 2
4. Combine the rhubarb, vanilla bean, and 1/2 cup water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the cherries in a food processor or blender. You should have 1 cup.
5. 3
6. Measure the stewed rhubarb. You should have 3 cups. Discard the vanilla bean. Return the rhubarb and the pureed cherries to the saucepan.
7. Add lemon zest and juice and calcium water and bring to a boil over medium-high heat.
8. Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
9. 4
10. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in the Grand Marnier. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.
Nutrition Information:
covered percent of daily need
