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Rhubarb Cherry Jam: A Taste of Summer Sunshine

The first time I tasted rhubarb cherry jam was at my grandmother’s farm in upstate New York. I remember the vibrant pink hue of the jam, glistening in the sunlight as it sat on a freshly baked biscuit. The tartness of the rhubarb, mellowed by the sweet cherries, was a revelation. That single bite transported me to warm summer days spent picking berries and helping my grandmother in her garden, a memory I cherish and try to recreate with every jar of this homemade jam.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 4 pints
Dietary Type: Vegetarian

Ingredients

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 ounce) box cherry gelatin
1 (21 ounce) can cherry pie filling

Equipment Needed

Large bowl
Refrigerator
Large kettle or pot
Stirring spoon
Sterilized glass jars
Ladle

Instructions

In a large bowl, combine the sliced rhubarb and granulated sugar. Stir well to ensure the rhubarb is evenly coated with sugar.
Cover the bowl tightly and place it in the refrigerator. Let the mixture sit overnight. This allows the sugar to draw out the moisture from the rhubarb, creating a naturally syrupy base for the jam.
The next morning, transfer the rhubarb mixture from the bowl into a large kettle or pot.
Place the kettle over medium heat. Cook the mixture, stirring constantly, until it begins to boil. It’s crucial to stir continuously to prevent the rhubarb from sticking to the bottom of the pot and burning.
Once the mixture is boiling, reduce the heat slightly to maintain a gentle boil. Continue cooking for 12 minutes, stirring constantly. This step helps to break down the rhubarb and thicken the jam.
Remove the kettle from the heat. Immediately add the cherry gelatin powder to the hot rhubarb mixture. Stir continuously for 1 minute until the gelatin is completely dissolved. This will help set the jam properly.
Add the cherry pie filling to the mixture. Stir thoroughly until the pie filling is evenly distributed throughout the rhubarb jam. This adds extra cherry flavor and sweetness.
Return the kettle to the stove. Place it over medium heat, stirring constantly, until the mixture returns to a boil. This final boil ensures that all the ingredients are fully incorporated.
Remove the kettle from the heat. Carefully ladle the hot jam into the sterilized glass jars, leaving about 1/4 inch of headspace at the top of each jar. Use a wide-mouth funnel to minimize spills.
Cover the jars immediately with the lids and screw on the bands finger-tight.
Allow the jars of jam to cool to room temperature completely. As the jam cools, you may hear a “popping” sound as the lids seal. This indicates that the jars have been properly sealed.
Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it is properly sealed. If the lid flexes, the jar is not properly sealed and should be refrigerated and used within a few weeks.
Store the sealed jars of jam in the refrigerator or freezer.

Expert Tips & Tricks

Sterilizing Jars: To sterilize your jars, wash them thoroughly with hot, soapy water. Then, place the jars and lids in a large pot, cover them with water, and bring to a boil. Boil for 10 minutes. Carefully remove the jars and lids with tongs and allow them to air dry on a clean towel. This ensures that the jam is safely preserved.
Adjusting Sweetness: The amount of sugar can be adjusted slightly depending on the tartness of the rhubarb and your personal preference. If your rhubarb is particularly tart, you may want to add an extra 1/2 cup of sugar.
Preventing Burning: Continuously stirring the mixture during the cooking process is crucial to prevent the rhubarb from sticking to the bottom of the pot and burning. Use a wooden spoon or heat-resistant spatula to scrape the bottom of the pot as you stir.
Gelatin Alternatives: While the cherry gelatin provides flavor and helps with setting, some people prefer alternatives. Pectin is a natural setting agent often used in jams and jellies. If you choose to use pectin, follow the instructions on the pectin package for the appropriate amount to use.
Jam Consistency: The jam will thicken as it cools. If you find that the jam is too thin after it has cooled, you can return it to the pot and cook it for a few more minutes until it reaches your desired consistency. Be careful not to overcook it, as this can make the jam too thick.

Serving & Storage Suggestions

This Rhubarb Cherry Jam is incredibly versatile. Spread it on toast, biscuits, or scones for a delightful breakfast or snack. It’s also a wonderful accompaniment to cheese and crackers, or as a glaze for roasted meats. For a simple dessert, swirl a spoonful of jam into plain yogurt or ice cream.

Properly sealed jars of jam can be stored in a cool, dark place for up to 1 year. Once opened, the jam should be stored in the refrigerator and used within a few weeks. Unsealed jars should also be stored in the refrigerator and consumed within a few weeks. Freezing is another option, although it may slightly alter the texture of the jam. To freeze, transfer the jam to freezer-safe containers, leaving some headspace for expansion. Thaw the jam in the refrigerator before using.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	983.6 kcal	N/A
Calories from Fat	4 g	0%
Total Fat	0.5 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	36.1 mg	1%
Total Carbohydrate	249.9 g	83%
Dietary Fiber	4.2 g	16%
Sugars	201.6 g	806%
Protein	2.2 g	4%

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, cinnamon, or nutmeg to the rhubarb mixture for a warm, comforting flavor.
Citrus Zest: Grate the zest of an orange or lemon into the jam for a bright, citrusy note.
Berry Boost: Incorporate other berries, such as strawberries or raspberries, for a mixed berry jam.
Sugar Alternatives: Experiment with using honey or maple syrup in place of granulated sugar. Keep in mind that this may affect the flavor and consistency of the jam.
Low-Sugar Option: Use a sugar substitute suitable for jam-making. Pectin designed for low-sugar recipes might be necessary to ensure proper setting.

FAQs (Frequently Asked Questions)

Q: Why do I need to refrigerate the rhubarb and sugar overnight?
A: Refrigerating the rhubarb and sugar overnight allows the sugar to draw out the moisture from the rhubarb, creating a natural syrup that helps with the jam-making process. This also softens the rhubarb, making it easier to cook down.

Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb. Thaw it completely before using and drain off any excess liquid. Keep in mind that frozen rhubarb may be slightly softer than fresh rhubarb, so you may need to adjust the cooking time.

Q: How do I know if my jam is set properly?
A: The best way to test if your jam is set is to place a small spoonful of hot jam on a chilled plate. Let it sit for a minute, then push it with your finger. If the surface wrinkles, the jam is set. If it’s still runny, continue cooking the jam for a few more minutes and test again.

Q: Why is my jam too runny?
A: Runny jam can be caused by several factors, including not cooking the jam long enough, using too much liquid, or not having enough pectin or gelatin. Continue cooking the jam until it reaches the desired consistency.

Q: Can I can this jam for long-term storage?
A: Yes, you can can this jam using a water bath canner. Ensure you follow proper canning procedures to prevent spoilage.

Final Thoughts

I hope this recipe inspires you to create your own batch of Rhubarb Cherry Jam. It’s a delightful taste of summer that you can enjoy all year round. Don’t be afraid to experiment with different variations and substitutions to create a jam that’s uniquely yours. And most importantly, have fun in the kitchen! Share your creations with friends and family, and savor the sweet taste of homemade goodness. Happy jamming!

Rhubarb Cherry Jam Recipe