Sweet and Tangy Rhubarb Cherry Jam
Elevate your jam game with this delightful Sweet and Tangy Rhubarb Cherry Jam! A perfect blend of tart rhubarb and sweet cherries, this jam is easy to make and absolutely delicious. Perfect as a spread on your morning toast, a topping for desserts, or even as a gift, this vibrant jam is sure to impress. Made in just a few simple steps, you'll love the way the flavors marry together over time, creating a sweet treat that’s the essence of summer in every jar. It's a delightful way to savor the season's fruits!
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Rhubarb
6 cups (sliced, cut into 1/2 inch pieces)
Granulated Sugar
4 cups (none)
Cherry Gelatin
1 (6 ounce) box (none)
Cherry Pie Filling
1 (21 ounce) can (none)
Instructions
1
In a large mixing bowl, combine the sliced rhubarb and granulated sugar, stirring well to ensure the rhubarb is evenly coated.
2
Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate for at least 8 hours, preferably overnight, to allow the rhubarb to release its juices.
3
The following day, transfer the rhubarb-sugar mixture into a large kettle or pot.
4
Over medium heat, bring the mixture to a simmer, stirring continuously. Once it reaches a full boil, reduce the heat slightly.
5
Continue cooking the mixture for 12 minutes, stirring constantly to prevent sticking.
6
Remove the kettle from the heat and add the cherry gelatin. Stir vigorously for about 1 minute until fully dissolved.
7
Stir in the can of cherry pie filling, making sure to mix thoroughly until combined.
8
Return the kettle to medium heat, stirring constantly until the mixture comes to a rolling boil once again.
9
Once boiling, remove from heat and carefully ladle the hot jam into sterilized glass jars, leaving about a 1/2-inch headspace.
10
Seal the jars with lids and allow them to cool to room temperature before refrigerating or freezing. Enjoy your homemade jam within a few weeks or store it longer in the freezer!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet and Tangy Rhubarb Cherry Jam?
It is a vibrant fruit spread that combines the tartness of fresh rhubarb with the sweetness of cherries and gelatin for a delicious, easy-to-make preserve.
What are the main ingredients for this jam?
The ingredients include 6 cups of sliced rhubarb, 4 cups of granulated sugar, one 6-ounce box of cherry gelatin, and one 21-ounce can of cherry pie filling.
How should the rhubarb be prepared?
The rhubarb should be washed and sliced into 1/2-inch pieces.
Do I need to let the rhubarb sit before cooking?
Yes, you should combine the rhubarb and sugar and refrigerate it for at least 8 hours, preferably overnight, to release the juices.
Can I skip the overnight refrigeration?
It is not recommended, as this process allows the rhubarb to release its natural moisture, which is essential for the jam's texture.
How long does the rhubarb mixture need to boil?
Once the mixture reaches a full boil, you should cook it for 12 minutes while stirring constantly.
When do I add the cherry gelatin?
Remove the kettle from the heat after the initial boiling period, then stir in the cherry gelatin until it is fully dissolved.
What type of cherry pie filling should I use?
A standard 21-ounce can of any store-bought or homemade cherry pie filling will work.
How much cherry gelatin is required?
You will need one large 6-ounce box of cherry-flavored gelatin.
What is the last step in the cooking process?
After adding the pie filling, return the mixture to medium heat and bring it to a rolling boil before removing it for jarring.
How much headspace should I leave in the jars?
You should leave about a 1/2-inch headspace at the top of each glass jar.
Does this jam require water bath canning?
The instructions specify cooling and then refrigerating or freezing rather than traditional shelf-stable water bath canning.
How long can I store this jam in the refrigerator?
This homemade jam is best enjoyed within a few weeks when kept in the refrigerator.
Can this Rhubarb Cherry Jam be frozen?
Yes, you can store the jam in the freezer for longer preservation.
Is this recipe considered difficult?
No, it is a simple process involving mostly stirring and boiling, making it great for beginners.
What can I serve with Rhubarb Cherry Jam?
It is perfect on morning toast, as a topping for ice cream or cheesecake, or swirled into yogurt.
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb, but ensure it is thawed and you may need to adjust the cooking time if there is excess water.
How many ingredients are in this recipe?
There are 4 main ingredients: rhubarb, sugar, cherry gelatin, and cherry pie filling.
Why must I stir the mixture constantly?
Constant stirring prevents the high-sugar mixture from sticking to the bottom of the pot and burning.
What size of rhubarb pieces are best?
1/2-inch pieces are ideal as they break down well while still providing some texture.
What flavor is the gelatin used?
This recipe uses cherry-flavored gelatin to complement the rhubarb and pie filling.
Is this jam a good gift idea?
Yes, the vibrant color and sweet-tangy flavor make it an excellent homemade gift for friends and family.
Should the jars be sterilized?
Yes, always use sterilized glass jars to ensure the jam remains fresh and safe to eat.
How much sugar is needed?
The recipe calls for 4 cups of granulated sugar.
What is the essence of this jam's flavor?
It captures the essence of summer by balancing the sharp tartness of rhubarb with the deep sweetness of cherries.
Can I use a different flavor of pie filling?
While cherry is intended, you could experiment with others, though it would change the fundamental flavor of the recipe.
How long should I stir the gelatin?
Stir vigorously for about 1 minute until the powder is completely dissolved into the hot rhubarb mixture.
What should the temperature be when bringing the mixture to a boil?
Medium heat is recommended to allow for even heating without scorching the sugar.
Is the jam very sweet?
It is a 'Sweet and Tangy' jam, so the sugar and pie filling are balanced by the natural acidity of the rhubarb.
Can I double this recipe?
Yes, but ensure you use a large enough kettle to accommodate the volume and prevent boiling over.