Spread, Sweet: Rhubarb Jam with Cherries and Cloves

Wash and peel the rhubarb, weigh 200 grams and cut into pieces ... Drain the sweet cherries ... Sterilize the jars with hot water

Put the rhubarb pieces, sweet cherries, clove powder with preserving sugar in a saucepan and let it steep for approx. 60 minutes ... Put the saucepan on the stove and bring the fruit-spice mix to a boil ... approx. Let it boil for 4 minutes ... Pour the jam into the jars, screw them on and let them cool upside down, turn them over again and let them cool completely

This jam can be kept for months in a cool, dark room (cellar) ... store cracked jars in the refrigerator