Modified from website
12 oz sweet cherries, stemmed and pitted (I used frozen)
4 cups 1-inch pieces of fresh or frozen rhubarb
1 cup granulated sugar
Heavy pinch of table salt
2 tsp fresh lemon juice
2 tsp pure vanilla extract
In a medium saucepan, mix the fruit with the sugar, lemon juice, and salt.
Bring the mixture to a boil and then reduce to a simmer over medium-low heat. Cook the fruit for 30 minutes, stirring often. Reduce to low and simmer for another 10 to 15 minutes until the rhubarb is completely soft, the cherries have mostly broken down, and the jam is thick enough to coat the back of a spoon. Take off heat and stir in vanilla.
Transfer to pint jars and then can for 10 minutes.
Makes 4 jars.