We’ve always been huge fans of homemade jams, and our Cherry Rhubarb Jam Recipe brings a burst of fresh flavors to your table. This delightful spread pairs the tart zing of rhubarb with sweet cherries for a balance that’s simply irresistible.
As seasonal ingredients take center stage, we’re excited to share how this easy recipe lets you capture summer’s essence in a jar. It’s a timeless favorite that adds a homemade touch to your breakfasts or desserts.
Ingredients
To create our irresistible Cherry Rhubarb Jam Recipe, we start by gathering these essential ingredients. We’ll list them in the order they’re typically prepared, with precise measurements and prep notes for accuracy.
- 4 cups fresh rhubarb, chopped into ½-inch pieces (select firm, vibrant stalks for the best tart flavor)
- 2 cups sweet cherries, pitted and halved (opt for ripe, juicy varieties like Bing for a burst of natural sweetness)
- 3 cups granulated sugar (this amount ensures the perfect balance against the tartness of rhubarb—adjust slightly if using very sweet cherries)
- 2 tablespoons fresh lemon juice (squeezed from about 1 medium lemon, to add acidity and help the jam set naturally)
- 1 teaspoon powdered pectin (optional, if you prefer a firmer texture; we recommend using it for first-time jam makers to guarantee consistency)
Equipment Needed
Before we dive into preparing our Cherry Rhubarb Jam, let’s ensure we have the essential tools on hand. These items help us achieve a safe, smooth process from cooking to canning, building on the fresh ingredients we’ve gathered.
We recommend the following equipment for optimal results:
- Large Stock Pot: A 6- to 8-quart heavy-bottomed pot for cooking the jam mixture. This prevents scorching and allows even heating of our tart rhubarb and sweet cherries.
- Canning Jars: Four to six 8-ounce mason jars with lids and bands. Sterilize them in advance to preserve the jam’s vibrant flavors for up to a year.
- Jar Lifter: A specialized tool with heat-resistant grips to safely handle hot jars during the canning process, minimizing burn risks.
- Ladle or Funnel: A wide-mouthed ladle or canning funnel for transferring the hot jam into jars without spills, ensuring precise and mess-free filling.
- Long-Handled Wooden Spoon: Ideal for stirring the mixture as it simmers, allowing us to monitor the jam’s texture and prevent sticking.
- Candy Thermometer: Essential for checking if the jam reaches the setting point of 220°F (105°C), guaranteeing a perfect gel without overcooking our fruit blend.
- Clean Towels or Pot Holders: Multiple lint-free towels for wiping jar rims and handling hot equipment, promoting hygiene and safety in our homemade preserving routine.
| Equipment Item | Quantity Recommended | Primary Purpose |
|---|---|---|
| Large Stock Pot | 1 | Cooking jam to prevent scorching |
| Canning Jars | 4–6 | Storing and sealing the final jam |
| Jar Lifter | 1 | Safely lifting hot jars |
| Ladle or Funnel | 1 | Filling jars accurately |
| Long-Handled Spoon | 1 | Stirring and monitoring texture |
| Candy Thermometer | 1 | Verifying cooking temperature |
| Clean Towels | Several | Wiping and handling hot items |
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through creating our irresistible Cherry Rhubarb Jam step by step. This process ensures a perfect balance of tart rhubarb and sweet cherries for a jam that’s bursting with summer flavors.
Prepare the Fruit
Before cooking, we start by prepping the fruits to release their natural juices and flavors. Begin by washing 4 cups of fresh rhubarb and 2 cups of sweet cherries under cold water to remove any dirt or debris. Carefully trim the ends from the rhubarb stalks and chop them into ½-inch pieces for even cooking. Pit the cherries and halve them to enhance their sweetness and texture.
Next, in a large bowl, combine the chopped rhubarb and halved cherries with 3 cups of granulated sugar and 2 tablespoons of fresh lemon juice. If you’re using the optional 1 teaspoon of powdered pectin, stir it in now for a firmer set. Let the mixture sit for 30 minutes, allowing the sugar to draw out juices and create a syrupy base. As it rests, you’ll notice the vibrant red hues intensifying and a fresh, tangy aroma emerging that hints at the jam’s delightful taste.
Cook the Jam
With the fruit prepared, we move to cooking the mixture to achieve that perfect thick consistency. Transfer the fruit mixture to a large stock pot and place it over medium heat. Stir continuously with a long-handled wooden spoon until the sugar dissolves completely, which takes about 5 minutes.
Once dissolved, increase the heat to high and bring the mixture to a rolling boil. Use a candy thermometer to monitor the temperature, aiming for 220°F (105°C) for the ideal setting point. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally to prevent sticking and ensure even cooking. As the jam bubbles, the kitchen will fill with an intoxicating scent of tart rhubarb blending with sweet cherries, and you’ll see it thicken to a glossy, jewel-like consistency.
| Step | Time (minutes) | Temperature (°F) |
|---|---|---|
| Dissolve sugar | 5 | N/A |
| Bring to boil | 5-10 | Up to 220 |
| Simmer | 15-20 | Maintain 220 |
Jar and Store
Finally, we focus on jarring and storing the jam to preserve its freshness and extend its shelf life. Once the jam reaches the desired consistency, remove the pot from the heat and let it cool slightly for 5 minutes to reduce splattering.
Using a ladle or funnel, carefully fill the sterilized canning jars, leaving ¼ inch of headspace at the top. Wipe the jar rims with a clean towel to ensure a good seal, then apply the lids and screw on the bands fingertip-tight. Process the jars in a boiling water bath for 10 minutes to seal them properly. After processing, remove the jars with a jar lifter and let them cool undisturbed on a clean towel. Once cooled, check that the lids have sealed by pressing the center; if it doesn’t pop, store the jars in a cool, dark place for up to 12 months. Your homemade Cherry Rhubarb Jam will be ready to enjoy, with its vibrant flavors shining in every spoonful.
Make-Ahead Tips
To make our Cherry Rhubarb Jam recipe even more convenient, we recommend these practical strategies for preparing ahead. This allows us to streamline the process while preserving the fresh, vibrant flavors of tart rhubarb and sweet cherries.
Preparing Ingredients in Advance
We can save time on jam-making day by prepping the key components early. Start by washing and chopping the fruits: slice 4 cups of fresh rhubarb into ½-inch pieces and pit and halve 2 cups of sweet cherries. Store them separately in airtight containers in the refrigerator to maintain their texture and prevent browning. For optimal freshness, prepare these up to 24 hours ahead.
Mixing the Base Mixture
Another smart move is to combine the fruits with sugar and lemon juice in advance. In a large bowl, mix 4 cups of chopped rhubarb, 2 cups of halved cherries, 3 cups of granulated sugar, and 2 tablespoons of fresh lemon juice. Let the mixture sit covered in the fridge for up to 2 hours to draw out natural juices, which enhances the jam’s flavor profile. This step mirrors our earlier instructions but gives us flexibility for busy schedules.
Equipment and Jar Preparation
To ensure a seamless cooking process, we suggest sterilizing canning jars and preparing tools the day before. Sterilize jars by boiling them in a large stock pot for 10 minutes, then let them air-dry on clean towels. Have your jar lifter, ladle, and candy thermometer ready and stored in a clean, dry area. If you’re using optional powdered pectin (1 teaspoon), measure it out and keep it sealed.
Storage Guidelines for Prepped Components
For those planning multiple batches, here’s how long prepped elements can be stored safely:
| Component | Storage Method | Maximum Time | Notes |
|---|---|---|---|
| Chopped rhubarb and cherries | Airtight container in fridge | Up to 24 hours | Keep away from ethylene-producing fruits like apples to avoid spoilage. |
| Fruit-sugar mixture | Covered bowl in fridge | Up to 2 hours | Do not exceed to prevent fermentation. |
| Sterilized jars | On clean towels at room temperature | Up to 48 hours | Ensure they remain dust-free for proper sealing. |
By following these tips, we can enjoy the process of making our homemade Cherry Rhubarb Jam without rushing, capturing that perfect balance of tart and sweet in every jar.
Conclusion
We’ve cherished crafting this Cherry Rhubarb Jam as it brings summer’s vibrant flavors to your table all year.
It’s a rewarding way to connect with seasonal ingredients and add a personal touch to your pantry.
We’re confident you’ll enjoy the process and results—let’s keep the homemade goodness going.
Frequently Asked Questions
What ingredients are needed for Cherry Rhubarb Jam?
To make this delicious Cherry Rhubarb Jam, you’ll need 4 cups of fresh rhubarb, 2 cups of sweet cherries, 3 cups of granulated sugar, 2 tablespoons of fresh lemon juice, and optionally, 1 teaspoon of powdered pectin for a firmer texture. These simple ingredients combine tart and sweet flavors perfectly for a homemade treat.
What equipment do I need to make Cherry Rhubarb Jam?
You’ll require a large stock pot for even heating, sterilized canning jars for storage, a jar lifter for safe handling, a ladle or funnel for filling, a long-handled wooden spoon for stirring, a candy thermometer to check the setting point, and clean towels for hygiene. This setup ensures a smooth and safe jam-making process.
How do I make Cherry Rhubarb Jam step by step?
Start by washing and chopping 4 cups rhubarb and 2 cups cherries, then mix with 3 cups sugar and 2 tablespoons lemon juice; let sit for 30 minutes. Heat the mixture in a stock pot, bring to a boil, and simmer until thickened. Pour into sterilized jars, seal, and process for storage. Enjoy your fresh jam in about an hour of active time.
Can I prepare Cherry Rhubarb Jam in advance?
Yes, you can wash and chop the fruits up to 24 hours ahead, storing them in the fridge in airtight containers. Mix fruit with sugar and lemon juice up to 2 hours in advance to enhance flavors. Sterilize jars and tools the day before for an efficient process, keeping everything fresh and ready.
How should I store Cherry Rhubarb Jam?
Store sealed jars in a cool, dark place for up to 12 months. Once opened, keep in the refrigerator and use within 2-3 weeks. Always check for signs of spoilage before eating to maintain safety and freshness. Proper sealing during canning is key for long-term preservation.