We kicked off the canning season this past weekend by making cherry rhubarb jam (recipe).We chose this recipe because it is a low-sugar one, and because the cherry rhubarb combo seemed a little off the beaten path as opposed to the usual rhubarb combo a.k.a. Strawberry. (A special thank you to Jessica for the rhubarb.)
The most labor intensive part was pitting close to five pounds of fruit, but we had some good tunes on, and Mark was making some green chile and pork stew so I had some good company.
As if that weren't enough, I also decided to make a cherry clafoutis for dessert and Mark made a spinach pie. So, tonight we will eat like kings - a cup of stew followed by a piece of spinach pie and to cap it off a slice of clafoutis.
A good day indeed.
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