Rhubarb Chokecherry Jam

I've had my chokecherry bush in our backyard for the past five years- a gift from the former owners of the home. Before today, I had never gathered the berries (mostly due to lack of interest! They taste terrible fresh of hand, and I'd never tried jam or syrup from them). This evening, I made one of the most intriguing tasting, on the tart-side jams.

Using the no-sugar needed pectin (another first since my gestational diabetes has made me more conscious of refined sugar), I boiled up a pot of chokecherry and rhubarb jam using splenda as a sweetener. Man alive! Delicious- I licked the remains off the spoon, the funnel, the counter. Kicking myself for all the wasted years of chokecherry.

So what happens to your chokecherries??

Spicy Rhubarb Chutney Recipe

As the number of apple and rhubarb harvest days dwindle, here’s a Spicy Rhubarb Chutney recipe. Partner it with pork or chicken, or try it on toast for a savory jam!

1. Combine in saucepan:

a. 4 C chopped rhubarb

b. 1C sugar

c. 1/3 C white vinegar

d. 2 apples

e. ½ C raisins

f. ¼ C chopped onion

g. 1T minced gingerroot

2. Cook, covered, on medium heat for 10 minutes or until thickened and fruit is soft, stirring occasionally.

3. Add:

a. 1 t cinnamon

b. 1t salt

c. ¼ t ground cloves

4. Cook a few minutes longer, stirring frequently.

5. Freeze or can. If canning, allow 10 minutes of processing for 250 ml jars, 15 minutes for 500 ml. Makes 4 cups.

Adapted From “Put a Lid on It!” By Ellie Topp and Margaret Howard. Pick it up at the Sprucewood Library for more great recipes.