Low-Sugar Cherry-Rhubarb Jam Recipe

In a large saucepan or pot, combine pectin and 1/4 cup sugar. Stir in cherries, rhubarb, water, lemon juice and butter. Bring to a boil over high heat, stirring often.

Add remaining 1 1/4 cups sugar and return jam to a full rolling boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.

Ladle hot jam into four (8-ounce) heatproof or canning jars that have been washed in hot soapy water (sterilizing isn't necessary unless the jam will be canned; see Note below), rinsed and air dried. Top with lids and rings that have been washed in hot soapy water, rinsed and air dried. Turn upside down onto a clean dish towel.

When cool, turn right side up and refrigerate for up to three weeks or freeze for up to 1 month. If you decide to can the jam for room-temperature storage up to one year, read the note below.

Note: Before attempting a home canning project , read what the Ball canning jars company has to say about it.

Jams such as this one are wonderful fillers for Polish sweet rolls known as drozdzówki and Hungarian sweet rolls known as bukta (they are known as buchty in Czech and Poish).