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Cherry Rhubarb Jam

Cherry Rhubarb Jam

The rhubarb gives the cherries a slightly savory depth.

Sunset JULY 2011

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 1%
  • Protein: 0.1g
  • Fat: 0.0g
  • Carbohydrate: 6.5g
  • Fiber: 0.2g
  • Sodium: 4.4mg
  • Cholesterol: 0.0mg

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Cherry Rhubarb Jam Recipe