Cherry Rhubarb Jam

• 2 1/2 tablespoons (half a 1 3/4-oz. package) Sure-Jell pectin labeled "For less or no sugar needed recipes"
• 1 1/2 cups sugar, divided
• 2 1/2 cups coarsely chopped Bing cherries (from about 1 lb. fruit)
• 1 cup chopped rhubarb
• 1 1/4 cups unsweetened cherry juice*
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon butter (prevents foaming)

1. Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in cherries and rhubarb, then cherry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.
2. Add remaining 1 1/4 cups sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.
3. Ladle jam into heatproof jars and close with lids. Let cool to room temperature, inverting jars occasionally to distribute fruit. Keeps, chilled, up to 1 month.
4. *We used Trader Joe's Just Cherry juice.
5. Note: Nutritional analysis is per tbsp.

sugar, sugar, bing cherries, rhubarb, cherry juice, lemon juice, butter

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