Millionaire's Cherry Rhubarb Jam

Ingredients

• 2 1/4 cups sugar
• 3 teaspoons Pomona's Universal Pectin
• 6 cups diced rhubarb
• 1/2 vanilla bean, split lengthwise
• 2 cups fresh or frozen pitted sweet cherries
• Zest and juice from one lemon
• 4 teaspoons calcium water
• 2 tablespoons Grand Marnier or other orange liqueur

Directions

1. In a medium bowl, whisk together the sugar and pectin, then put it aside. Add the rhubarb, vanilla bean, and 1/2 cup water to a large saucepan. Bring the mixture up to a boil, then lower the heat, cover the pan, and simmer until the rhubarb has softened and fallen apart, 10 to 12 minutes. While that cooks, blend the cherries in a food processor or blender until smooth. You should have 1 cup.
2. Measure the cooked rhubarb; you should have 3 cups. Remove and discard the vanilla bean. Put the rhubarb back into the saucepan along with the pureed cherries. Stir in the lemon zest and juice and the calcium water, then bring everything to a boil over medium-high heat. Add the sugar and pectin mixture, stirring constantly as the fruit comes back to a boil. Boil vigorously for one minute.
3. Take the pot off the heat, then use a chilled metal spoon to skim foam from the top of the jam. Stir in the Grand Marnier. Ladle the jam into hot sterilized jars, then process the jars in a hot water bath for 10 minutes.