Cherry Rhubarb Jam: A Taste of Summer Memories

My grandmother, Elsie, always had a way of capturing the essence of summer in a jar. I remember her bustling around her tiny kitchen, the air thick with the sweet and tart aroma of simmering fruit. This Cherry Rhubarb Jam reminds me of those days. It’s a flavor explosion that perfectly balances the tangy rhubarb with the sweetness of cherries, all wrapped up in a comforting, homemade package. I can almost see her now, carefully ladling the vibrant mixture into sterilized jars, a true testament to her preserving prowess.

Recipe Overview

• Prep Time: 1 hour 45 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 55 minutes
• Yields: 5 cups
• Dietary Type: Gluten-Free

Ingredients

• 4 cups rhubarb, diced
• 1 1/2 cups sugar
• 1 (3 ounce) package cherry Jell-O
• 1 (21 ounce) can cherry pie filling
• 1/8 teaspoon almond extract

Equipment Needed

• Large pot or Dutch oven
• Measuring cups and spoons
• Sterilized jars and lids (for preserving, optional)
• Wooden spoon or heat-resistant spatula
• Ladle

Instructions

1. Begin by preparing the rhubarb. Wash the stalks thoroughly and trim off the ends. Dice the rhubarb into small, uniform pieces to ensure even cooking. Place the diced rhubarb in a large bowl and combine it with the sugar.
2. Allow the rhubarb and sugar mixture to stand for 1 1/2 hours. This maceration process draws out the moisture from the rhubarb, creating a syrupy base for the jam and helping the flavors meld together beautifully.
3. After the standing time, transfer the rhubarb and sugar mixture to a large pot or Dutch oven.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat slightly to maintain a steady simmer.
5. Cook the rhubarb mixture uncovered for 10 minutes, or until the rhubarb is tender. Stir frequently during cooking to prevent burning and ensure even heat distribution. The rhubarb should break down slightly and the mixture will begin to thicken.
6. Remove the pot from the heat. Stir in the cherry Jell-O until it is completely dissolved. Make sure there are no lumps remaining; the mixture should be smooth.
7. Next, gently stir in the cherry pie filling. If you prefer smaller cherry pieces, you can roughly chop the cherries in the pie filling before adding them to the mixture. This is a personal preference; either way, the cherries add a burst of sweetness and texture.
8. Add the almond extract to the mixture. The almond extract enhances the cherry flavor, adding a subtle, nutty undertone to the jam. Be careful not to add too much, as almond extract can be overpowering.
9. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth before placing the lids and rings on top.
10. If you plan to preserve the jam for longer storage, process the jars in a boiling water bath for the time recommended by your local extension office, based on your altitude and jar size. Otherwise, simply allow the jars to cool completely on the counter.
11. Once the jam has cooled, refrigerate the jars. The jam will thicken further as it chills.
12. For longer storage, the cooled jam can be frozen in freezer-safe jars or containers. Leave adequate headspace to allow for expansion during freezing. It’s important to use proper containers for freezing, otherwise the glass may crack.

Expert Tips & Tricks

• Rhubarb Variety: The color of your rhubarb stalks can affect the final color of the jam. Redder stalks will produce a more vibrant red jam, while greener stalks may result in a slightly browner hue. Both are equally delicious!
• Sugar Adjustment: The amount of sugar can be adjusted slightly to suit your taste. If your rhubarb is particularly tart, you may want to add a little extra sugar. However, remember that sugar is also crucial for preservation, so don’t reduce it too much if you plan to can the jam.
• Sterilizing Jars: Sterilizing your jars is essential for safe canning. You can do this by boiling them in water for 10 minutes, or by running them through a hot cycle in your dishwasher.
• Jam Consistency: The jam will thicken as it cools. To test the consistency, place a small spoonful of jam on a chilled plate. If it sets up to your liking, it’s ready. If not, you can cook it for a few more minutes.
• Almond Extract Alternative: If you’re not a fan of almond, a drop or two of vanilla extract can work in place of the almond.

Serving & Storage Suggestions

This Cherry Rhubarb Jam is incredibly versatile. Spread it on toast, scones, or biscuits for a delightful breakfast treat. Use it as a filling for thumbprint cookies or pastries. Swirl it into yogurt or oatmeal for added flavor and texture. It also pairs beautifully with cheeses, making it a wonderful addition to a cheese board.

Unopened jars of properly canned jam can be stored in a cool, dark place for up to a year. Once opened, the jam should be refrigerated and consumed within a few weeks. Frozen jam can be stored for up to 6 months. Thaw it in the refrigerator overnight before using.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	455 kcal	N/A
Total Fat	4g	1%
Saturated Fat	0.1g	0%
Cholesterol	0mg	0%
Sodium	53.6mg	2%
Total Carbohydrate	108.1g	36%
Dietary Fiber	2.5g	9%
Sugars	61g	N/A
Protein	7.4g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice it up: Add a pinch of ground ginger or cinnamon to the rhubarb mixture for a warm, spicy twist.
• Citrus Zest: A teaspoon of lemon or orange zest can add a bright, citrusy note to the jam.
• Different Fruits: Experiment with other fruits in combination with rhubarb, such as strawberries, raspberries, or blueberries.
• Low-Sugar Version: Use a sugar substitute suitable for jam making to reduce the sugar content. Be sure to follow the instructions on the sugar substitute package.

FAQs (Frequently Asked Questions)

Q: Do I need to peel the rhubarb before dicing it?
A: No, you don’t need to peel the rhubarb. Just wash it thoroughly to remove any dirt or debris.

Q: Can I use frozen rhubarb for this recipe?
A: Yes, you can use frozen rhubarb. Thaw it completely before using it in the recipe, and drain off any excess liquid.

Q: How do I know if the jam is set properly?
A: Place a small spoonful of hot jam on a chilled plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s set.

Q: Can I freeze this jam?
A: Yes, you can freeze this jam. Be sure to use freezer-safe jars or containers and leave adequate headspace for expansion.

Q: My jam is too runny. What can I do?
A: If your jam is too runny, you can cook it for a few more minutes to allow it to thicken further. Be sure to stir it frequently to prevent burning.

Final Thoughts

I hope this Cherry Rhubarb Jam recipe brings as much joy to your kitchen as it does to mine. It’s a delightful way to preserve the flavors of summer and enjoy them throughout the year. Don’t be afraid to experiment with variations and make it your own! Share your creations with friends and family, and let me know what you think. This jam is particularly wonderful alongside a slice of grilled pork tenderloin or with a dollop of crème fraîche on a warm summer evening. Happy jamming!