Cherry Rhubarb Jam - cooking recipe

Ingredients

3 tablespoons pectin (Ball Real fruit Classic )
2 cups crushed cherries (i used frozen that I defrosted and then crushed)
2 cups fresh sliced rhubarb
2 tablespoons lemon juice
40 g almond liqueur
1 teaspoon butter
3 cups sugar

Preparation

Place pectin in the bottom of the jam & jelly maker.
Top with fruits, butter, lemon juice and almond liqueur.
Set for jam then press enter.
Wait 4 minutes when beeps gradually add sugar.
Place lid on.
When done press cancel and unplug appliance.
Preserve water canning method.
Fill Sterilized jars leaving 1/4 inch headspace.
Wipe rims and place lids and rings.
Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
Place at room temperature for 12 - 24 hours.
Check lids Will store for up to 1 years.
Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long. ;).