Cherry Rhubarb Jam

• 3 tablespoons pectin (Ball Real fruit Classic )
• 2 cups crushed cherries (i used frozen that I defrosted and then crushed)
• 2 cups fresh sliced rhubarb
• 2 tablespoons lemon juice
• 40 g almond liqueur
• 1 teaspoon butter
• 3 cups sugar

1. Place pectin in the bottom of the jam & jelly maker.
2. Top with fruits, butter, lemon juice and almond liqueur.
3. Set for jam then press enter.
4. Wait 4 minutes when beeps gradually add sugar.
5. Place lid on.
6. When done press cancel and unplug appliance.
7. Preserve water canning method.
8. Fill Sterilized jars leaving 1/4 inch headspace.
9. Wipe rims and place lids and rings.
10. Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
11. Place at room temperature for 12 - 24 hours.
12. Check lids Will store for up to 1 years.
13. Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long. ;).

pectin, cherries, rhubarb, lemon juice, almond liqueur, butter, sugar

Taken from www.food.com/recipe/cherry-rhubarb-jam-526682 (may not work)