Cherry Rhubarb Jam

J1Elevate your PB&J with the lush combination of sweet cherries and tangy rhubarb in this easy-to-make jam. While this recipe is perfectly suitable for canning, you could store it in the freezer just as well. Of course, that assumes you’ll have any left after a few days… Let’s get started! 

Step 1

Ingredients (Makes about 5 pints)

4 cups of chopped, pitted cherries (thawed from frozen is fine)

5 cups of fresh rhubarb sliced 1/3 inch thick

1 box Sure-Jell powdered pectin

7 cups sugar

1/2 teaspoon cinnamon (optional)


Step 1) Add cherries, rhubarb, and Sure-Jell pectin to a large pot. Stir well. Bring to a boil over medium-high heat, stirring constantly.

Step 2

Step 2) When the pot reaches a rolling boil, i.e., a boil that doesn’t go away with stirring, add the sugar all at once. Also add the cinnamon if using. Stir well, and bring mixture back to a boil, stirring constantly. When the jam reaches a rolling boil, allow the pot to boil for one minute, then remove from heat.

Step 3) If you are canning your jam, ladle hot jam into sterilized jars (I used a combination of pint, half-pint, and quarter-pint jars). Leave 1/2 inch headspace. Cover with lids and bands, and process in a boiling water bath for 15 minutes.

Homemade jam makes a delicious gift!


3 replies to “Cherry Rhubarb Jam

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