Millionaire'S Cherry Rhubarb Jam Recipe

• 2 1/4 cups sugar
• 3 teaspoons Pomona's Universal Pectin
• 6 cups diced rhubarb
• 1/2 vanilla bean, split lengthwise
• 2 cups fresh or frozen pitted sweet cherries
• Zest and juice from one lemon
• 4 teaspoons calcium water (included in the Pomona's packet)
• 2 tablespoons Grand Marnier or other orange liqueur

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.

sugar, universal, rhubarb, vanilla bean, sweet cherries, lemon, calcium water, grand marnier

Taken from www.seriouseats.com/recipes/2013/05/millionaires-cherry-rhubarb-jam-recipe.html (may not work)