Rhubarb Cherry Jam is a delightful blend of tart rhubarb and sweet cherries that creates a perfect balance of flavors. This vibrant jam captures the essence of summer and turns it into a spreadable treat that’s great on toast, scones, or even as a topping for desserts. We love how the natural tanginess of rhubarb complements the rich sweetness of cherries, making every bite a burst of freshness.
Making this jam at home is easier than you might think. With just a few simple ingredients and straightforward steps, you can enjoy a homemade preserve that’s free from additives and packed with natural goodness. Whether you’re new to jam-making or a seasoned pro, this Rhubarb Cherry Jam recipe will quickly become a favorite in your pantry.
Ingredients
To create a perfect Rhubarb Cherry Jam, we rely on fresh, vibrant ingredients that highlight the tartness of rhubarb and the natural sweetness of cherries. Below is a detailed list of what we need to bring this jam to life.
Fruit Ingredients
Our jam centers on the freshest fruits to deliver that iconic summer flavor:
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 4 cups sweet cherries, pitted and halved
Both fruits should be fresh and ripe to ensure the best taste and jam consistency.
Sweeteners and Additives
The right balance of sweetness and texture is essential. Here’s what we include:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Granulated sugar | 3 1/2 cups | Sweetens and preserves the jam |
| Lemon juice | 2 tablespoons | Enhances tartness and acidity |
| Pectin (optional) | 1 package | Helps the jam set properly |
The lemon juice brightens the flavor while the sugar balances the natural tartness. Using pectin gives us a consistent gel-like texture.
Optional Flavors and Spices
To add a personalized touch and depth to our jam, consider these additions:
- 1 teaspoon vanilla extract – adds warm sweetness
- 1/2 teaspoon ground cinnamon – introduces gentle spice notes
- Zest of 1 lemon – boosts citrus aroma and zing
Feel free to experiment with these to create your unique flavor profile in the Rhubarb Cherry Jam.
Equipment Needed
To make the perfect Rhubarb Cherry Jam, having the right equipment is key. We recommend using tools that ensure precision, safety, and ease throughout the cooking and preserving process. Here’s what you’ll need:
- Large Heavy-Bottomed Pot
Choose one with at least a 6-quart capacity. A heavy bottom prevents scorching and promotes even cooking when simmering the fruit mixture.
- Cutting Board and Sharp Knife
For chopping rhubarb into uniform pieces and pitting cherries efficiently.
- Measuring Cups and Spoons
Accurate measurements for sugar, lemon juice, and any optional flavorings keep the recipe balanced.
- Large Mixing Bowl
To combine the fruit and sugar before cooking, allowing the flavors to meld.
- Wooden Spoon or Silicone Spatula
For stirring the jam—both tools withstand heat and won’t scratch your cookware.
- Jam Funnel (Optional but Recommended)
Helps guide jam neatly into jars, reducing spills and mess.
- Canning Jars and Lids
Use sterilized half-pint or pint-sized jars designed for canning to store your jam safely.
- Jar Lifter
A must-have for safely removing hot jars from boiling water during the canning process.
- Canning Pot with Rack
Allows you to process filled jars in a boiling water bath; the rack prevents jars from touching the pot’s bottom.
- Candy Thermometer
Useful if you want to test for the jam setting point (220°F or 104°C) for a perfect gel.
| Equipment | Purpose |
|---|---|
| Large Heavy-Bottomed Pot | Even cooking without burning the jam |
| Cutting Board & Sharp Knife | Prepare rhubarb and cherries |
| Measuring Cups & Spoons | Precise ingredient measurement |
| Large Mixing Bowl | Combine and macerate fruit with sugar |
| Wooden Spoon / Silicone Spatula | Stir the jam gently to prevent sticking |
| Jam Funnel (Optional) | Pouring jam into jars cleanly |
| Canning Jars & Lids | Store jam safely for long-term use |
| Jar Lifter | Safely handle hot jars |
| Canning Pot with Rack | Boil-process jars to seal |
| Candy Thermometer | Check jam’s setting temperature |
“Proper equipment not only facilitates a smooth cooking experience but also ensures the safety and longevity of our homemade jam.” Having everything ready beforehand lets us focus on creating the best blend of tart rhubarb and sweet cherries in every jar.
Prep Work
Before we dive into cooking our Rhubarb Cherry Jam, proper prep is essential to maximize flavor and ensure a smooth cooking process. Let’s start with the fresh fruit to set the perfect base for our jam.
Preparing the Rhubarb
- Rinse 4 cups of chopped rhubarb thoroughly under cold water to remove any dirt or residue.
- Trim the tough ends and discard any leaves; note that rhubarb leaves are toxic and must not be included.
- Cut the stalks into uniform 1/2-inch pieces to ensure even cooking and consistent texture.
- Place the chopped rhubarb in a large mixing bowl, ready for combining with the cherries.
Preparing the Cherries
- Take 4 cups of pitted sweet cherries, preferably fresh and ripe to enhance sweetness.
- Wash the cherries gently under cool running water.
- Pit each cherry using a cherry pitter or by slicing carefully with a sharp knife; remove pits fully to avoid bitterness.
- Halve the cherries if desired for smaller chunks, helping the jam set nicely and blend flavors evenly.
- Combine the prepped cherries with the rhubarb in the mixing bowl to start melding our Rhubarb Cherry Jam flavors.
| Ingredient | Preparation Steps |
|---|---|
| Rhubarb (4 cups) | Rinse, trim ends, discard leaves, chop 1/2″ |
| Sweet Cherries (4 cups) | Wash, pit, halve (optional) |
By thoroughly prepping the rhubarb and cherries as outlined, we lay the foundation for a vibrant, balanced jam bursting with tart and sweet notes.
Cooking Instructions
Let’s transform our Rhubarb Cherry Jam ingredients into a luscious spread by following these straightforward steps. Precision and timing will bring out the perfect blend of tartness and sweetness.
Combining Ingredients
First, we combine our prepared fruit with sugar and lemon juice to allow the flavors to meld and the sugar to begin dissolving.
- Place 4 cups chopped rhubarb and 4 cups pitted sweet cherries in a large mixing bowl.
- Add 3 1/2 cups granulated sugar evenly over the fruit.
- Pour in 2 tablespoons lemon juice to balance the sweetness and help with preservation.
- Optionally, stir in 1 package of fruit pectin if you desire a firmer gel-like texture.
- Mix the ingredients gently but thoroughly with a wooden spoon or silicone spatula until the sugar starts dissolving and the fruit juices are released.
- Let the mixture sit for 10 to 15 minutes at room temperature to macerate, enhancing flavor extraction.
Cooking the Jam
We cook the jam mixture carefully to thicken it and develop the rich vibrant color typical of Rhubarb Cherry Jam.
- Transfer the macerated fruit and sugar mixture to a large heavy-bottomed pot.
- Heat over medium-high heat, stirring frequently to prevent sticking.
- Bring the mixture to a full rolling boil that cannot be stirred down.
- Lower the heat to maintain a steady boil and continue cooking for 15 to 20 minutes.
- Stir often, especially around the edges, to avoid burning.
- If using spices or flavorings like vanilla extract, ground cinnamon, or lemon zest, add them during the last 5 minutes of cooking.
- We want the jam to thicken slightly and the fruit to soften while maintaining some visible texture.
Testing Jam Consistency
To ensure our Rhubarb Cherry Jam sets perfectly, use these reliable methods to test its readiness.
| Test Method | How to Perform | Desired Result |
|---|---|---|
| Plate test | Chill a small plate in the freezer. Drop ½ teaspoon of hot jam on it. Let cool 1 minute. Push the jam with your finger. |
Jam wrinkles and does not flood back**
| Sheet test | Dip a spoon into the boiling jam. Lift it and let jam drip. When the drops fall slowly and form a sheet-like drip, it’s ready. | Slow drip that forms a continuous sheet|
| Temperature check | Use a candy thermometer. | Jam reaches 220°F (104°C) at sea level |
If the jam does not pass the plate or sheet tests, continue boiling and re-test every 5 minutes.
By following these steps, we develop a bright, balanced, and spreadable Rhubarb Cherry Jam ready for jar filling and preserving.
Canning and Storage
Proper canning and storage techniques are crucial for preserving our vibrant Rhubarb Cherry Jam. These steps ensure safety, maintain flavor, and extend the shelf life of our homemade preserve.
Sterilizing Jars
To keep our jam fresh and safe, we must sterilize the jars thoroughly before filling.
- Wash jars and lids in hot soapy water, then rinse well.
- Place jars upright on a rack in a large canning pot filled with enough water to cover jars by 1 inch.
- Bring water to a boil and boil jars for 10 minutes (adjust time for altitude if needed).
- Keep jars in hot water until ready to use.
- Simmer lids in hot (not boiling) water for 5 minutes to soften seals.
| Step | Time | Temperature | Notes |
|---|---|---|---|
| Boil jars | 10 minutes | 212°F (100°C) | Adjust for altitude >1000 ft |
| Simmer lids | 5 minutes | ~180°F (82°C) | Do not boil lids |
Tip: Use a jar lifter to handle hot jars safely and avoid contamination by touching the rims or inside.
Filling and Sealing Jars
After sterilization, filling and sealing jars properly locks in freshness and prevents spoilage.
- Using a jam funnel, ladle hot jam into the hot sterilized jars, leaving a 1/4 inch headspace.
- Remove air bubbles by running a non-metallic spatula or bubble remover around the inside edge.
- Wipe jar rims clean with a damp cloth to ensure a tight seal.
- Place the sterilized lids on jars and screw on metal bands until fingertip tight.
- Process jars immediately in a boiling water canner:
| Processing Method | Time | Water Level |
|---|---|---|
| Boiling Water Bath | 10 minutes | Cover jars by 1-2 inches |
- After processing, remove jars using the jar lifter and place on a towel to cool undisturbed for 12 to 24 hours.
We listen for the satisfying “pop” sound — a sign jars sealed correctly.
Storing the Jam
Once sealed and cooled, store our Rhubarb Cherry Jam in a cool, dark place to maintain peak quality.
- Store unopened jars in a pantry or cupboard away from direct sunlight and heat.
- Properly sealed jars can last up to 12 months.
- After opening, refrigerate jars and consume within 3-4 weeks.
- Always check for any signs of spoilage such as off smells, mold, or bubbling before use.
| Storage Type | Location | Shelf Life |
|---|---|---|
| Unopened jars | Cool dark pantry | Up to 12 months |
| Opened jars | Refrigerator | 3-4 weeks |
By following these Canning and Storage techniques, our homemade Rhubarb Cherry Jam stays delicious and safe, ready to brighten any breakfast or snack whenever we are.
Serving Suggestions
Our Rhubarb Cherry Jam offers a vibrant burst of tart and sweet flavors that complements a wide variety of dishes. Here are some delicious ways to enjoy this jam and maximize its versatility:
Breakfast Favorites
- Spread it generously on warm toast or freshly baked scones for a delightful morning treat.
- Swirl a spoonful into plain yogurt or oatmeal to add natural sweetness and a pop of color.
- Use it as a topping for pancakes, waffles, or French toast to create a fresh, fruity twist.
Savory Pairings
- Pair the jam with sharp cheeses like aged cheddar, goat cheese, or brie followed by crackers for a sophisticated appetizer.
- Add a spoonful on top of roasted meats such as pork or chicken to introduce a tangy glaze that balances savory flavors.
- Spread it inside a grilled cheese sandwich for an unexpected layer of sweetness and acidity.
Desserts and Drinks
- Use our jam as a filling for tarts, pastries, or thumbprint cookies to enhance baked goods with natural fruit flavor.
- Mix a tablespoon into your cocktail or sparkling water for a refreshing fruity twist.
- Serve alongside vanilla ice cream or cheesecake as a luscious complement.
Storage and Serving Tips
| Suggestion | Notes |
|---|---|
| Serve at room temperature | Allows flavors to fully develop |
| Use clean utensils | Prevents contamination and extends shelf life |
| Refrigerate after opening | Consume within 3-4 weeks |
“Our Rhubarb Cherry Jam truly shines when paired creatively, unlocking a world of flavors from breakfast to dessert.”
By incorporating these serving ideas, we turn our homemade jam into a versatile pantry staple that brightens meals any time of day.
Conclusion
Making Rhubarb Cherry Jam at home is a rewarding experience that brings a burst of summer flavor to your pantry. With just a handful of ingredients and straightforward steps, we can create a vibrant, delicious jam that complements both sweet and savory dishes.
By mastering the techniques for cooking, testing, and preserving this jam, we ensure it stays fresh and flavorful for months. Whether spread on toast or paired with cheese, this jam adds a unique touch to any meal. Let’s keep this timeless recipe handy and enjoy the perfect balance of tart and sweet whenever we want.
Frequently Asked Questions
What makes Rhubarb Cherry Jam special?
Rhubarb Cherry Jam combines tart rhubarb with sweet cherries, creating a perfectly balanced flavor. Its vibrant, summery taste makes it a versatile spread for breakfasts, snacks, and even savory dishes.
Is Rhubarb Cherry Jam difficult to make at home?
No, it’s quite simple! The jam requires just a few common ingredients and straightforward steps, making it suitable for both beginners and experienced jam-makers.
What are the essential ingredients for Rhubarb Cherry Jam?
You’ll need 4 cups each of chopped rhubarb and pitted sweet cherries, 3 1/2 cups granulated sugar, 2 tablespoons lemon juice, and optional pectin for texture. Extras like vanilla, cinnamon, or lemon zest can add flavor.
What equipment do I need to make this jam?
Basic tools include a large heavy-bottomed pot, cutting board, sharp knife, measuring cups, mixing bowl, and a wooden spoon or spatula. For canning, you’ll also want sterilized jars, lids, a jar lifter, and a boiling water bath setup.
How do I prepare the fruit before cooking?
Wash and chop rhubarb, pit the cherries, then combine them with sugar and lemon juice. Let the mixture macerate for better flavor before cooking.
How do I know when the jam is done?
Use tests like the plate test, sheet test, or check if it reaches about 220°F on a candy thermometer. The jam should thicken while still keeping some fruit texture.
What is the best way to preserve Rhubarb Cherry Jam?
Process the filled jars in a boiling water bath to seal them properly. Store unopened jars in a cool, dark place for up to 12 months; refrigerate opened jars and use within 3-4 weeks.
How can I serve Rhubarb Cherry Jam?
It’s great on toast, yogurt, pancakes, paired with cheese, roasted meats, or added to desserts and drinks like cocktails and baked goods for a sweet, tangy boost.