Summary: This beauty was inspired by my similarly flavored crisp. The tangs of the rhubarb, cherries and hibiscus work harmoniously in concert with the sweetness imparted by the multifaceted cherries and sugar. Four ingredients, simple as that!
Yield: 4½ - 5 half-pints
- 4 cups washed and chopped rhubarb
- 3 cups, washed, pitted and quartered Bing cherries
- 3¼ cups unrefined, granulated sugar
- 2-3 teaspoons minced hibiscus leaves (you can also use herbal hibiscus-only tea)
Set a water bath canner full of water over high heat, and bring to a boil. Get five half-pint jars, and when the water is boiling, submerge the jars in it.
While the water comes to a boil, toss together the rhubarb, cherries,and sugar in a canning pot or large, heavy, non-reactive pot. Set over medium heat, stir regularly, and when the sugar has melted and the fruit has started to release its juice, turn the heat to high and bring to a boil, still stirring regularly. When you've got an active boil going, stir in the hibiscus leaves until they're well combined with the fruit mixture.
Keep the jam at a rapid boil, stirring regularly and mashing some of the cherries against the side of the pot with a wooden spoon or with a potato masher. I prefer to pace my jam's progress with my Thermapen so if you have one, or a good candy thermometer or the like, start checking the jam's temp at regular intervals. This should hover around 216-218° F when all is said and done.
When your jam is at temperature and has thickened nicely, carefully ladle into your prepared jars, wipe the rims if you've spilled any jam, apply the lids and bands and process in your waterbath canner for 10-12 minutes.
Then remove them and let cool completely. Successfully, properly sealed jars can be stored in a cool, dark place for up to a year. If any of your jars don't seal, just stick them in the fridge and start to enjoy!