Best 3 Rhubarb Cherry Jam Recipes
**Rhubarb Cherry Jam: A Delightful Fusion of Sweet and Tart Flavors**
Welcome to a culinary journey that harmoniously blends the vibrant flavors of rhubarb and cherries, resulting in an extraordinary jam that is both sweet and tangy. This remarkable condiment, meticulously crafted with fresh ingredients, offers a versatile accompaniment to a variety of culinary creations. Spread it on your morning toast or freshly baked scones for a delightful start to your day. Elevate your cheeseboards with a dollop of this vibrant jam, or stir it into yogurt for a healthy and flavorful snack. Its vibrant hue and complex flavor profile also make it an ideal filling for pastries, tarts, and other delectable desserts. With its endless culinary possibilities, this rhubarb cherry jam is a must-have in your pantry, waiting to transform your meals and treats into unforgettable taste sensations. Discover the secrets behind this exceptional jam through our curated collection of recipes, each offering unique insights and variations to suit your taste preferences.
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 best flavor and texture of your jam, select ripe and firm rhubarb stalks. Look for ones that are bright red in color, with minimal blemishes or bruises.
- When preparing the rhubarb, remove any leaves or tough ends. You can also peel the rhubarb if desired, though this is not necessary.
- Choose cherries that are fresh, plump, and deeply colored. Avoid any cherries that are bruised or have soft spots.
- To easily pit the cherries, use a cherry pitter or a small paring knife. Simply cut a small slit along the side of the cherry and remove the pit.
- For the best results, use a heavy-bottomed pot or Dutch oven for making the jam. This will help to evenly distribute the heat and prevent the jam from scorching.
- Be sure to bring the jam to a full rolling boil before reducing the heat to a simmer. This will help to thicken the jam and prevent it from crystallizing.
- To test if the jam is ready, place a small spoonful on a chilled plate. If the jam wrinkles when you push it with your finger, it is ready. If not, continue simmering for a few more minutes.
- Once the jam is ready, remove it from the heat and let it cool slightly before pouring it into sterilized jars. Seal the jars tightly and process them in a boiling water bath for the recommended amount of time.
Conclusion:
Rhubarb cherry jam is a delicious and versatile condiment that can be enjoyed in many different ways. Spread it on toast or pancakes, use it as a filling for pies and tarts, or even stir it into yogurt or oatmeal. With its sweet and tangy flavor, rhubarb cherry jam is sure to be a hit with family and friends. So next time you have an abundance of rhubarb and cherries, be sure to give this recipe a try.
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