Best 3 Cherry Rhubarb Jam Recipes
Indulge your senses with a taste of summer preserved in a jar! Cherry rhubarb jam is a delightful combination of sweet and tart flavors, perfect for spreading on toast, dolloping on ice cream, or adding a touch of homemade goodness to your favorite baked treats. This versatile jam is easy to make with just a few simple ingredients, and there are several variations to suit your taste preferences. Whether you prefer a classic cherry rhubarb jam, a spicy version with a hint of heat, or a low-sugar option for a healthier indulgence, you'll find a recipe here that will satisfy your cravings. Get ready to embark on a culinary journey that celebrates the vibrant flavors of cherries and rhubarb, captured in a jar of homemade goodness.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY RHUBARB JAM
This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season-it's so delicious on toast and muffins. -Faye Sampson, Radcliffe, Iowa
Provided by Taste of Home
Time 25m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CHERRY, RHUBARB, RASPBERRY FREEZER JAM
I have always wanted to make jam out of my rhubarb, but did not want it to sweet or to sour..and I love cherries so I went to the cupboard and revamped a recipe that I had. This may be a little on the sweet side but not enough to mask the flavor of the rhubarb and having the cherry mingled in there was the part that put it over...
Provided by deb baldwin
Categories Jams & Jellies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft. Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
- 2. Add the cherry pie filling and stir and cook for 10 minutes more Remove from heat (you do not have to skim the top). Add the gelatin. Stir until completely dissolved and no lumps. Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers. Let completely cool. Clean up spills and drips and put the lids on each container of jam. Put one container in the refrigerator to start eating tomorrow. Place the rest of the containers of jam in the freezer.
RHUBARB CHERRY JAM
Rhubarb, sugar, cherry gelatin, and canned cherry pie filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- 1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- 2. Cover the bowl, and place it in the refrigerator overnight.
- 3. The next morning, place the rhubarb mixture in a large kettle.
- 4. Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- 5. Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
- 6. Add the can of pie filling, and stir thoroughly until mixed through.
- 7. Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- 8. Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- 9. Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Tips:
- To ensure the longest shelf life, sterilize your jars and lids before filling them with jam.
- Use a candy thermometer to measure the temperature of the jam. This will help you avoid undercooking or overcooking it.
- If you don't have a candy thermometer, you can test the jam by placing a small amount on a cold plate. If it wrinkles when you push it with your finger, it is ready.
- Let the jam cool slightly before pouring it into jars. This will help prevent the jars from cracking.
- Store the jam in a cool, dark place for up to a year.
Conclusion:
Cherry rhubarb jam is a delicious and versatile condiment that can be enjoyed in many ways. Whether you spread it on toast, use it as a topping for ice cream or yogurt, or simply eat it by the spoonful, this jam is sure to please. It is also a great way to use up fresh cherries and rhubarb when they are in season. So next time you have a glut of these fruits, be sure to make a batch of cherry rhubarb jam. You won't be disappointed!
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