Rhubarb Cherry Jam
Bursting with vibrant summer flavors, this homemade Rhubarb Cherry Jam is a delightful blend of tart rhubarb and sweet, juicy cherries, perfectly balanced with a touch of fresh lemon juice. This easy-to-make recipe requires just 20 minutes of prep time and delivers a luscious, spreadable jam that’s perfect for toast, scones, or even as a topping for desserts. With optional liquid pectin to achieve your desired thickness, this jam has a rich, fruity texture that’s ideal for canning or storing in the fridge for immediate enjoyment. Whether you’re a seasoned jam-maker or a beginner looking for a crowd-pleasing recipe, this Rhubarb Cherry Jam is sure to become a pantry staple.
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Recipe Information
Ingredients
- 4 cups rhubarb, chopped into small pieces
- 3 cups fresh cherries, pitted and halved
- 3 cups granulated sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 packet liquid pectin (optional for thicker consistency)
Instructions
Wash and dry the rhubarb and cherries. Chop the rhubarb into small 1/2-inch pieces. Pit and halve the cherries.
In a large, heavy-bottomed pot, combine the rhubarb, cherries, and granulated sugar. Let the mixture sit for 10-15 minutes to allow the fruit to macerate and release its juices.
Place the pot over medium heat and add the lemon juice. Stir occasionally until the sugar melts and the mixture begins to simmer.
Increase the heat to medium-high and bring the mixture to a boil. Stir frequently to prevent sticking or burning. Cook for about 20-25 minutes, or until the fruit softens and the mixture thickens slightly.
If using liquid pectin, stir it into the jam mixture and boil for an additional 1-2 minutes, stirring constantly.
To check the jam's consistency, place a small spoonful on a chilled plate and let it cool for a minute. Run your finger through the jam—if it holds its shape, it's ready. If not, continue boiling for another 5 minutes and test again.
Remove the pot from heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace at the top of each jar.
Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes to ensure shelf stability. Alternatively, let the jars cool to room temperature and store in the refrigerator if consuming within a few weeks.
Allow the jam to cool completely before serving. Enjoy your homemade rhubarb cherry jam with toast, scones, or even as a dessert topping!
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 166.5 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
