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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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)
Directions
Step 1
Wash and dry the rhubarb and cherries. Chop the rhubarb into small 1/2-inch pieces. Pit and halve the cherries.
Step 2
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.
Step 3
Place the pot over medium heat and add the lemon juice. Stir occasionally until the sugar melts and the mixture begins to simmer.
Step 4
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.
Step 5
If using liquid pectin, stir it into the jam mixture and boil for an additional 1-2 minutes, stirring constantly.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | 1689.8 grams (1689.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2710 |
| Total Fat 2.10g | 3% |
| Saturated Fat 0.40g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Total Carbohydrate 703.80g | 256% |
| Dietary Fiber 20.20g | 72% |
| Total Sugars 667.60g | |
| Protein 10.40g | 21% |
| Vitamin D 0IU | 0% |
| Calcium 573mg | 44% |
| Iron 3mg | 17% |
| Potassium 2744mg | 58% |
Source of Calories