Cherry Rhubarb Jam

The rhubarb gives the cherries a slightly savory depth.


Makes 4 jars (8 oz. each)
Total time: 35 Minutes

Recipe from


Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 26
Caloriesfromfat 1 %
Protein 0.1 g
Fat 0.0 g
Carbohydrate 6.5 g
Fiber 0.2 g
Sodium 4.4 mg
Cholesterol 0.0 mg


2 1/2 tablespoons (half a 1 3/4-oz. package) Sure-Jell pectin labeled "For less or no sugar needed recipes"
1 1/2 cups sugar, divided
2 1/2 cups coarsely chopped Bing cherries (from about 1 lb. fruit)
1 cup chopped rhubarb
1 1/4 cups unsweetened cherry juice*
1 1/2 tablespoons lemon juice
1/4 teaspoon butter (prevents foaming)


1. Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in cherries and rhubarb, then cherry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.

2. Add remaining 1 1/4 cups sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.

3. Ladle jam into heatproof jars and close with lids. Let cool to room temperature, inverting jars occasionally to distribute fruit. Keeps, chilled, up to 1 month.

*We used Trader Joe's Just Cherry juice.

Note: Nutritional analysis is per tbsp.

July 2011
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