We’ve always been fans of the vibrant tang of rhubarb paired with sweet cherries in our Rhubarb Cherry Jam Recipe. This homemade delight captures spring’s fresh flavors in a simple spread that’s perfect for toast or desserts.
Originating from rhubarb’s roots in Asia rhubarb adds a unique twist when combined with cherries. We love how easy it is to whip up a batch that bursts with natural sweetness and a hint of nostalgia.
Whether you’re a jam novice or pro you’ll find our recipe irresistible.
Ingredients
To craft our flavorful Rhubarb Cherry Jam, we gather high-quality ingredients that blend the tartness of rhubarb with the sweetness of cherries. Below, we list them in the order they’re used, with precise measurements and prep notes for optimal results.
- Rhubarb: 4 cups fresh rhubarb, chopped into 1/2-inch pieces (start with this as the base for the jam)
- Cherries: 2 cups fresh or frozen cherries, pitted and halved (add next for their juicy sweetness)
- Granulated Sugar: 4 cups (incorporate after the fruits to balance acidity and aid in setting)
- Lemon Juice: 2 tablespoons fresh lemon juice (use this acid booster to enhance flavor and help with gelling)
- Pectin: 1 packet low-sugar pectin (optional, but we recommend it if you’re aiming for a firmer jam texture; stir in just before cooking)
For the best outcome, we suggest sourcing organic rhubarb and cherries when possible to elevate the jam’s vibrant taste and nostalgic appeal.
Equipment Needed
To bring our Rhubarb Cherry Jam recipe to life after gathering the fresh ingredients, we rely on a few key tools that ensure safe and efficient preparation. In our experience, having the right equipment simplifies the process and helps achieve that perfect, glossy jam consistency.
Here’s a detailed list of the essential equipment we recommend:
- Large stainless steel pot: A 6- to 8-quart size works best for boiling the rhubarb and cherries without overflow, allowing even heat distribution to prevent scorching.
- Wooden spoon or silicone spatula: Ideal for stirring the mixture vigorously during cooking; we prefer wooden spoons as they withstand high temperatures and won’t react with acidic ingredients like lemon juice.
- Measuring cups and spoons: Accurate stainless steel sets for precisely measuring out the 4 cups of granulated sugar and 2 tablespoons of lemon juice, ensuring balanced flavors in our jam.
- Cutting board and sharp knife: A sturdy board paired with a chef’s knife for chopping the 4 cups of fresh rhubarb and pitting/halving the 2 cups of cherries—sharp blades make prep quicker and safer.
- Canning jars and lids: At least 4 to 6 half-pint jars with new lids for storing the finished jam; we suggest using wide-mouth jars for easy filling and better sealing.
- Jar lifter and canning funnel: A jar lifter for safely handling hot jars during the canning process, and a wide-mouthed funnel to pour the jam without mess—these tools are crucial for hygiene and prevent burns.
With this equipment on hand, we’re set to move seamlessly into the preparation steps, maximizing efficiency and flavor in our Rhubarb Cherry Jam.
Instructions
We guide you through crafting our Rhubarb Cherry Jam with simple precise steps that turn fresh rhubarb and cherries into a tangy-sweet spread. Let’s dive in and maximize the vibrant flavors for a homemade treat.
Prepare the Ingredients
First we wash and prep our key ingredients to ensure they are fresh and ready for cooking. Begin by rinsing 4 cups of chopped fresh rhubarb under cold water then pat it dry with a clean towel—aim for pieces about 1-inch long to promote even cooking and release their signature tartness.
Next handle the cherries: pit and halve 2 cups of fresh cherries using a sharp knife on a cutting board for safety and efficiency—the juicy burst of their sweetness will shine through. Measure out 4 cups of granulated sugar and 2 tablespoons of fresh lemon juice for acidity that balances the flavors. If using the optional packet of low-sugar pectin add it now to help thicken the jam naturally.
For optimal results we recommend organizing these items in the order they’ll be used:
- Rhubarb: Chopped and ready to add first for its firm texture.
- Cherries: Pitted and halved to blend seamlessly.
- Sugar: Measured precisely to dissolve evenly.
- Lemon juice: Fresh-squeezed for that zesty kick.
- Pectin (optional): Stir in if you want a firmer set.
Cook the Jam
Now we combine the prepped ingredients in a large stainless steel pot and bring them to a boil to create our Rhubarb Cherry Jam’s irresistible texture. Start by adding the chopped rhubarb and halved cherries to the pot then stir in the granulated sugar and fresh lemon juice using a wooden spoon or silicone spatula.
Heat the mixture over medium-high heat stirring constantly until the sugar dissolves and the fruits release their juices—expect a symphony of tangy rhubarb notes mingling with the sweet cherry aroma. Once boiling reduce to a rolling boil and cook for about 15-20 minutes or until the jam reaches 220°F on a candy thermometer; skim off any foam for a clearer finish. To test for doneness place a small amount on a chilled plate; if it wrinkles when pushed it’s ready and the glossy red hue will signal a perfect set.
For reference here’s a quick table of cooking times based on batch size:
| Batch Size (cups of fruit) | Estimated Cooking Time | Target Temperature |
|---|---|---|
| 4-6 | 15-20 minutes | 220°F |
| 7-10 | 20-25 minutes | 220°F |
Can and Store the Jam
Finally we focus on safely canning and storing our Rhubarb Cherry Jam to preserve its fresh flavors for months. Sterilize your canning jars and lids by boiling them in water for 10 minutes then carefully fill each jar with the hot jam using a canning funnel—leave about 1/4-inch headspace to prevent spills.
Wipe the jar rims clean seal with lids and process in a boiling water bath for 10 minutes to ensure proper sealing—the satisfying pop of the lids confirms success. Once cooled store the jars in a cool dark place where the jam will keep for up to 12 months; refrigerate after opening and use within 3 weeks for the best taste.
- Jars: Use only acid-proof glass for safety.
- Shelf life: Track with labels to maintain freshness.
- Opened jar: Refrigerate immediately to lock in flavors.
Make-Ahead and Storage
To keep our rhubarb cherry jam fresh and full of its vibrant, tangy-sweet flavors, we recommend planning ahead and storing it properly. This ensures you can enjoy the jam’s glossy texture and burst of cherry-rhubarb goodness anytime, without compromising quality.
Make-Ahead Tips
We love making rhubarb cherry jam in batches to save time, especially during peak seasons. Start by prepping your ingredients up to 24 hours in advance. Wash and chop the rhubarb, then pit and halve the cherries, storing them separately in airtight containers in the refrigerator to preserve their crispness and natural juices. If you’re mixing the fruit with sugar and lemon juice ahead of time, combine them in a bowl and let them macerate overnight in the fridge—this enhances the flavors, drawing out more of that irresistible tart-sweet synergy.
For the full jam, we suggest preparing it up to a week in advance. After cooking and reaching the desired consistency, let it cool completely before transferring to clean jars. This allows the jam to set properly, making it easier to store or gift. Always label your jars with the date to track freshness and maintain that homemade charm.
Storage Methods
Proper storage is key to extending the shelf life of our rhubarb cherry jam while keeping its bright color and fruity aroma intact. After canning, as detailed in our previous steps, process the jars in a boiling water bath for 10 minutes to create a seal that locks in flavor.
For those not canning, here’s how we handle different storage options:
- Refrigeration: Store cooled, uncanned jam in airtight containers in the refrigerator. It will stay fresh for up to 3 weeks, maintaining its spreadable texture and vibrant taste for your morning toast.
- Freezing: For longer-term storage, freeze the jam in freezer-safe jars or bags, leaving headspace for expansion. It can last up to 12 months, though we find it tastes best within 6 months—thaw in the fridge for a quick, spoonable delight.
- Canned Shelf Storage: Once properly sealed and processed, store jars in a cool, dark place. They can last up to 1 year, but always check for signs of spoilage before use.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigeration | Up to 3 weeks | Use airtight containers; refrigerate immediately after cooling. |
| Freezing | Up to 12 months | Leave 1-inch headspace; thaw slowly in the fridge. |
| Canned (Sealed) | Up to 1 year | Store in a cool, dark area; inspect seals before consuming. |
By following these steps, we ensure our rhubarb cherry jam remains a versatile staple in your kitchen, ready to enhance everything from scones to cheese boards.
Conclusion
We’ve loved sharing this rhubarb cherry jam recipe, as it’s a simple way to bring fresh flavors into your kitchen. It’s perfect for creating memorable moments with family or gifting a homemade treat.
Try it yourself and see how rewarding jam-making can be—we’re confident you’ll enjoy the vibrant taste and pride in your creation. Remember, it’s all about savoring those homemade delights all year round.
Frequently Asked Questions
What is rhubarb cherry jam?
Rhubarb cherry jam is a homemade spread that blends the tangy taste of rhubarb with sweet cherries, perfect for toast or desserts. Originating from rhubarb’s Asian roots, it’s a nostalgic, easy recipe suitable for beginners and pros alike, offering a fresh, flavorful twist on traditional jams.
What ingredients are needed for rhubarb cherry jam?
You’ll need 4 cups chopped fresh rhubarb, 2 cups pitted and halved cherries, 4 cups granulated sugar, 2 tablespoons fresh lemon juice, and an optional packet of low-sugar pectin. Use organic fruits for the best flavor. These simple ingredients combine to create a delicious, vibrant jam with precise measurements for optimal results.
What equipment is required to make rhubarb cherry jam?
Essential tools include a large stainless steel pot for boiling, a wooden spoon or silicone spatula for stirring, measuring cups and spoons for accuracy, a cutting board and sharp knife for prep, canning jars and lids for storage, and a jar lifter with a canning funnel for safe handling. These ensure efficient and hygienic jam-making.
How do I make rhubarb cherry jam?
Start by washing and chopping rhubarb and cherries. Combine them in a pot with sugar, lemon juice, and pectin if using. Bring to a boil and cook until thickened, about 15-20 minutes, stirring frequently. Test consistency, then remove from heat. This simple process yields a delightful jam in under an hour.
How should I store rhubarb cherry jam?
After canning, process jars in a boiling water bath for 10 minutes. Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate for up to 3 weeks. For longer storage, freeze for up to 12 months. Always use clean jars to maintain freshness and flavor.
Can I make rhubarb cherry jam ahead of time?
Yes, prep ingredients up to 24 hours in advance and make the jam up to a week ahead. Refrigerate fresh jam for short-term use or can it for longer storage. Freezing works for up to 12 months, preserving taste and color. This flexibility makes it ideal for meal planning or gifting.
Is this rhubarb cherry jam recipe suitable for beginners?
Absolutely, it’s straightforward with simple steps and common ingredients. The article provides clear instructions, precise measurements, and tips for success, making it easy even for first-timers. With basic equipment and attention to detail, you’ll create delicious jam without hassle.