There’s something truly special about homemade jam, especially when it combines the tartness of rhubarb with the sweet burst of cherries. Our Cherry Rhubarb Jam recipe captures this perfect balance, creating a spread that’s both vibrant and flavorful. It’s a classic pairing that’s been loved for generations, offering a taste of summer in every bite.
Making this jam at home is simpler than you might think. With just a few ingredients and straightforward steps, we can preserve the fresh flavors of the season and enjoy them year-round. Whether you’re spreading it on toast, dolloping it over yogurt, or using it in desserts, this Cherry Rhubarb Jam is sure to become a pantry favorite. Let’s dive into a recipe that’s as rewarding to make as it is delicious to eat.
Ingredients
To craft our vibrant Cherry Rhubarb Jam, we rely on a handful of fresh and simple ingredients that bring out the perfect balance of tart and sweet flavors. Here’s what we use to create this delightful homemade jam.
Fresh Cherries
We use 2 cups of fresh, pitted cherries. Opt for ripe, juicy cherries to ensure a naturally sweet base that complements the tart rhubarb beautifully. Bing or Rainier cherries work wonderfully.
Rhubarb Stalks
3 cups of chopped rhubarb stalks form the tart backbone of our jam. Trim away leaves carefully since they’re toxic. Use firm, crisp stalks for the best texture and fresh flavor.
Sugar
Sugar balances the natural tartness, and we use 2 to 2½ cups depending on your sweetness preference. We recommend granulated white sugar for an even consistency and clean sweetness.
Lemon Juice
To brighten and preserve the jam’s flavors, 2 tablespoons of freshly squeezed lemon juice is essential. It enhances the natural tang while helping with gel formation.
Pectin (Optional)
If you want a thicker, quicker set, use 1 packet (about 1.75 oz) of fruit pectin. This is optional but useful especially if your rhubarb is less tart or your cherries are very soft.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Fresh Cherries | 2 cups, pitted | Adds natural sweetness and flavor |
| Rhubarb Stalks | 3 cups, chopped | Provides tartness and texture |
| Sugar | 2–2½ cups | Balances tartness and aids preservation |
| Lemon Juice | 2 tablespoons | Brightens flavor and helps gel setting |
| Pectin (optional) | 1 packet (1.75 oz) | Speeds gel formation and thickens jam |
Equipment Needed
To create the perfect Cherry Rhubarb Jam, having the right equipment is essential. Here is a detailed list of tools we recommend for a smooth and enjoyable jam-making experience:
- Large heavy-bottomed pot
Use a wide, heavy pot to ensure even heat distribution and prevent scorching during cooking.
- Cutting board and sharp knife
For chopping the rhubarb into uniform pieces and pitting the cherries efficiently.
- Measuring cups and spoons
Accurate measurements are vital for balancing flavors and achieving proper consistency.
- Mixing spoon or heat-resistant spatula
A long-handled spoon is ideal for stirring the jam mixture without risking burns.
- Potato masher or immersion blender (optional)
For achieving your desired jam texture—smooth or slightly chunky.
- Candy or jam thermometer
This tool is invaluable for monitoring the temperature to reach the gel point correctly.
- Sterilized jars with lids
Use clean, hot-sterilized jars to store your jam safely and preserve freshness.
- Ladle
For transferring hot jam into jars cleanly and efficiently.
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed pot | Even cooking, prevent burning |
| Cutting board & sharp knife | Prep rhubarb and cherries |
| Measuring cups & spoons | Precise ingredient measurement |
| Mixing spoon/spatula | Stirring without burns |
| Potato masher/immersion blender | Adjusting texture (optional) |
| Candy/jam thermometer | Ensure proper gel temperature |
| Sterilized jars & lids | Safe storage and preservation |
| Ladle | Clean jar filling |
Using this equipment allows us to efficiently prepare, cook, and preserve our vibrant Cherry Rhubarb Jam to perfection.
Prep Work
Before we start cooking, it’s essential to prepare both the fruit and storage materials carefully. Proper Prep Work ensures our Cherry Rhubarb Jam will achieve the perfect texture and flavor while staying safe for preservation.
Washing and Chopping Fruit
We begin by thoroughly rinsing our fresh ingredients under cold running water. This removes any dirt, pesticides, or residue. For our recipe, we focus on:
- Cherries: Remove stems, then pit each cherry carefully. To avoid browning, place them directly into a bowl as you work.
- Rhubarb: Trim the ends and any stringy parts. Chop the stalks into uniform ½-inch pieces for even cooking and texture.
Tip: Use a sharp knife and a sturdy cutting board to speed up this step and achieve precise cuts.
| Ingredient | Preparation Steps | Notes |
|---|---|---|
| Cherries | Rinse, remove stems, pit | Aim for 2 cups pitted |
| Rhubarb stalks | Rinse, trim ends, chop into ½-inch pieces | Use 3 cups chopped rhubarb |
Preparing Jars and Lids
Proper sterilization of jars and lids is crucial to prevent contamination and ensure our jam stays fresh for months. Here’s how we prepare them:
- Inspect jars and lids for chips or rust. Discard any compromised pieces.
- Wash all jars and lids in hot soapy water. Rinse thoroughly.
- Sterilize jars by boiling them in water for 10 minutes or running them through a dishwasher cycle on the hottest setting.
- Keep jars hot until ready to fill to prevent cracking when adding hot jam.
- Place the lids in a small pot of simmering water (do not boil) to soften the sealing compound.
Reminder: Never reuse lids that have been previously sealed. Always use new lids for a safe and secure jam seal.
| Step | Method | Timing |
|---|---|---|
| Inspect jars & lids | Visual check for damage | Before washing |
| Wash | Hot soapy water rinse thoroughly | 5 minutes |
| Sterilize jars | Boil jars or dishwasher hot cycle | 10 minutes |
| Heat lids | Simmer in water | Until sealing compound softens |
With our fruit prepped and jars sterilized, we’re ready to move confidently into the cooking phase, knowing every element is set for a successful Cherry Rhubarb Jam.
Cooking Instructions
Follow these precise steps to transform fresh ingredients into our luscious Cherry Rhubarb Jam. Proper technique at each stage unlocks vibrant flavors and the perfect spreadable texture.
Combining Ingredients
- Place 2 cups of pitted cherries and 3 cups of chopped rhubarb into a large heavy-bottomed pot.
- Add 2 to 2½ cups of sugar gradually to balance the natural tartness while stirring gently.
- Stir in 2 tablespoons of freshly squeezed lemon juice to enhance acidity and improve gel formation.
- If using, sprinkle in 1 packet of fruit pectin for optimal consistency, especially useful if fruits are very soft or less tart.
- Mix ingredients thoroughly until the sugar dissolves, creating a harmonious blend of flavors ready for cooking.
Cooking the Jam
- Set the pot over medium heat, stirring frequently with a heat-resistant spatula or wooden spoon.
- Bring the mixture to a gentle boil, maintaining consistent heat to avoid scorching.
- After boiling starts, reduce heat slightly and continue stirring to prevent sticking while the fruit breaks down.
- Use a potato masher or immersion blender to adjust the jam’s texture for your preference—chunky or smooth.
- Cook the jam for 15-20 minutes until fruit softens and the mixture thickens noticeably.
Testing for Doneness
To ensure your Cherry Rhubarb Jam has reached the perfect spreadable consistency, perform these simple tests:
| Test Method | How to Perform | Desired Result |
|---|---|---|
| Spoon Test | Dip a cold spoon into the jam, lift and hold horizontally. | Jam wrinkles and holds shape. |
| Gel Temperature (Thermometer) | Check jam temperature with candy/jam thermometer. | Should read 220°F (104°C). |
| Plate Test | Place a spoonful on a cold plate; cool for 1-2 minutes. | Surface wrinkles when pushed gently. |
If the jam passes any of these tests, promptly remove from heat. Ladle the hot jam into sterilized jars, leaving ¼ inch headspace for safe sealing. Seal jars and process them according to preservation guidelines for long-lasting flavor.
Canning and Storage
Proper canning and storage of our Cherry Rhubarb Jam is essential to preserve its vibrant flavor and ensure food safety. Let’s walk through the key steps for sterilizing jars, filling, sealing, and storing.
Sterilizing Jars
Sterilizing jars is critical to prevent contamination and spoilage. Here’s how we do it:
- Inspect jars and lids for any cracks, chips, or defects. Discard damaged parts.
- Wash jars and lids thoroughly with hot soapy water. Rinse well.
- Place jars in a large pot or canner and cover with water.
- Bring water to a rolling boil and boil jars for at least 10 minutes.
- Using jar tongs, carefully remove jars to a clean towel, keeping them hot until filling.
- Place lids in a separate small saucepan of simmering water (not boiling) to soften their sealing compound.
| Step Number | Action | Purpose | Time Required |
|---|---|---|---|
| 1 | Inspect Jars and Lids | Ensure no damage | 2-3 minutes |
| 2 | Wash Jars and Lids | Remove dirt and bacteria | 5 minutes |
| 3 | Boil Jars in Water | Sterilization | 10 minutes |
| 4 | Heat Lids in Simmering Water | Soften sealing compound | 5 minutes |
Note: Always keep jars hot to avoid breakage when filling with hot jam.
Filling and Sealing Jars
Filling and sealing properly locks in freshness and prevents spoilage:
- Use a ladle and jar funnel to carefully fill each hot jar with jam, leaving about ¼ inch of headspace at the top.
- Remove air bubbles with a non-metallic spatula by sliding it around the inside edges.
- Wipe the jar rims with a clean, damp cloth to ensure a good seal.
- Place the hot sterilized lids on the jars.
- Screw on the metal bands firmly but do not overtighten — this allows air to escape during processing.
Cooling and Storing
After sealing, follow these steps to complete preservation:
- Process jars in a boiling water bath for 10 minutes to ensure vacuum sealing and destroy any remaining bacteria.
- Remove jars and place them on a towel in a draft-free area.
- Let jars cool undisturbed for 12 to 24 hours. You should hear a satisfying “pop” sound indicating a sealed lid.
- Check seals by pressing the center of the lid — it should be firm and not flex.
- Label jars with the date and contents.
- Store in a cool, dark, and dry place such as a pantry.
| Step | Description | Important Detail |
|---|---|---|
| Water Bath Processing | Boil jars for safety | 10 minutes at boiling point |
| Cooling | Let sealed jars cool untouched | 12–24 hours |
| Seal Check | Press lid center | Should not flex or pop back |
| Storage Conditions | Store jars away from light & heat | Keep in pantry or cellar |
Maintaining these protocols guarantees our homemade Cherry Rhubarb Jam remains delicious and safe to enjoy for up to one year.
Serving Suggestions
Our Cherry Rhubarb Jam bursts with a vibrant balance of tartness and sweetness, making it incredibly versatile. Here are some of our favorite ways to enjoy this homemade jam:
Breakfast Boost
Spread this luscious jam on warm toasted bread, flaky croissants, or buttery English muffins. The fruity tang pairs perfectly with creamy butter or soft cream cheese. For a wholesome option, swirl a spoonful into your morning Greek yogurt or oatmeal for a naturally sweet and tangy kick.
Baking & Desserts
Use the jam as a filling for tarts, pastries, or thumbprint cookies. Dollop it atop vanilla ice cream or mix it into cheesecake batter for an extra pop of flavor and color. It also makes an excellent glaze for cakes and muffins — warm it slightly to brush over the top for a glossy finish.
Savory Pairings
Surprisingly, our Cherry Rhubarb Jam complements savory dishes beautifully. Try it as a tangy condiment alongside roasted pork or grilled chicken. It also pairs well with charcuterie boards served with assorted cheeses like brie or goat cheese.
Creative Ideas Table
| Serving Idea | Suggested Pairings | Notes |
|---|---|---|
| Toast and croissants | Butter, cream cheese | Classic and simple |
| Greek yogurt or oatmeal | Granola, fresh berries | Adds natural sweetness and tartness |
| Tarts and thumbprint cookies | Almond pastry, shortbread | Use as a jam filling |
| Ice cream topping | Vanilla or berry flavors | Warm jam for easy spreading |
| Glaze for cakes and muffins | Pound cake, lemon muffins | Brush warm jam to finish |
| Condiment for meats | Roasted pork, grilled chicken | Adds tangy contrast |
| Charcuterie boards | Brie, goat cheese, crackers | Balances rich flavors |
Pro Tips for Serving
- Warm the jam slightly for easier spreading and to enhance the aroma.
- Pair with neutral or mildly flavored foods to let the jam’s fruitiness shine.
- Use as a gift with artisan breads or cheese for a thoughtful homemade treat.
Tips and Variations
To perfect our Cherry Rhubarb Jam, here are essential tips and inventive variations to tailor the jam to your taste and needs.
Tips for Perfect Texture and Flavor
- Use fresh and ripe fruit: Choose cherries that are firm and ripe to add natural sweetness. Rhubarb should be bright in color and crisp.
- Uniform chopping: Chop rhubarb into even pieces about ½-inch in size. This ensures consistent cooking and texture.
- Balance sugar carefully: Use 2 to 2½ cups of sugar based on your sweetness preference. Less sugar can yield a tarter jam but may affect preservation.
- Incorporate lemon juice: The 2 tablespoons of freshly squeezed lemon juice not only brightens the flavor but also helps the jam gel by releasing natural pectin.
- Stir frequently: Prevent scorching by stirring the jam constantly, especially as it thickens.
- Test properly for gel: Use the spoon test or place a spoonful on a chilled plate to check if the jam wrinkles when pushed.
Variations to Customize Your Jam
| Variation | Description | Notes |
|---|---|---|
| Spiced Jam | Add ½ teaspoon cinnamon or a pinch of ground ginger during cooking. | Adds warmth and complexity to the flavor. |
| Pectin Addition | Use 1 packet of fruit pectin for a firmer set, especially with very soft cherries. | Follow pectin package instructions for timing. |
| Reduced Sugar | Cut sugar to 1½ cups, increasing lemon juice slightly to maintain balance and preservation. | Results in a more tart jam; refrigerate after opening. |
| Mixed Fruit Boost | Add 1 cup chopped strawberries or blueberries for a mixed berry-rhubarb jam. | Slightly alters cooking time and texture. |
Storage and Serving Tips
- Label jars clearly with the jam name and date of preparation to track freshness.
- Store in a cool dark place to maintain vibrant color and flavor up to one year.
- Once opened, refrigerate and consume within 3 weeks for best quality.
- Warm the jam slightly before serving to improve spreadability.
“The best homemade jam combines patience with quality ingredients,” so take your time measuring, chopping, and testing for your perfect batch.
Enhance your Cherry Rhubarb Jam experience by experimenting with these tips and tweaks, knowing you can always return to the classic balanced recipe as your base.
Conclusion
Making Cherry Rhubarb Jam at home lets us capture the vibrant flavors of the season in a jar. With just a few simple steps and ingredients, we can create a versatile spread that brightens everything from breakfast to dinner.
By following proper preparation and preservation methods, we ensure our jam stays fresh and delicious for months. Whether enjoyed on toast or paired with savory dishes, this jam adds a delightful touch to any meal.
Let’s keep experimenting with flavors and techniques to make this classic recipe truly our own. Happy jam-making!
Frequently Asked Questions
What are the main ingredients in Cherry Rhubarb Jam?
The main ingredients are fresh pitted cherries, chopped rhubarb stalks, sugar, and freshly squeezed lemon juice. Optional fruit pectin can be added for thicker consistency.
How do I prepare the fruit for the jam?
Wash the cherries and rhubarb thoroughly, remove cherry pits and stems, then chop the rhubarb into uniform pieces to ensure even cooking.
Is fruit pectin necessary for making this jam?
Pectin is optional. It helps achieve a thicker texture, especially if rhubarb is less tart or cherries are very soft, but the jam can set without it.
What equipment do I need to make Cherry Rhubarb Jam?
You need a large heavy-bottomed pot, cutting board and knife, measuring tools, mixing spoon or spatula, potato masher or immersion blender, candy thermometer, sterilized jars, and a ladle.
How can I test if the jam is done?
Use the spoon test, gel temperature (around 220°F), or the plate test by placing a drop on a cold plate to check for proper thickening.
How should I store the finished jam?
Store sealed jars in a cool, dark place for up to a year. After opening, keep the jam refrigerated and consume within a few weeks.
Can Cherry Rhubarb Jam be used in recipes other than spreading on toast?
Yes, it works well in baking recipes like tarts and cookies, and pairs nicely with savory dishes like roasted pork or grilled chicken.
What is the best way to ensure safe preservation of the jam?
Sterilize jars and lids by boiling, fill jars leaving proper headspace, remove air bubbles, seal tightly, then process in a boiling water bath to ensure safety.
Can I reduce sugar in the recipe?
Yes, sugar can be adjusted to taste, but keep in mind it affects preservation and the jam’s texture, so reducing it too much may affect set and shelf life.
How do I enhance the flavor of Cherry Rhubarb Jam?
Add spices like cinnamon or ginger, use ripe fruit, balance the sugar correctly, and warm the jam slightly before serving for better spreading and flavor release.