Cherry Rhubarb Jam Recipe
Cherry Rhubarb Jam Recipe photo by Taste of Home

Cherry Rhubarb Jam Recipe

Read Reviews
5 13 16
Publisher Photo
This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
TOTAL TIME: Prep: 10 min. + standing Cook: 15 min. + cooling
MAKES:80 servings
TOTAL TIME: Prep: 10 min. + standing Cook: 15 min. + cooling
MAKES: 80 servings


  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups sugar
  • 1 package (3 ounces) cherry gelatin
  • 1 can (21 ounces) cherry pie filling
  • 1/8 teaspoon almond extract, optional

Nutritional Facts

1 tablespoon: 28 calories, trace fat (trace saturated fat), 0mg cholesterol, 4mg sodium, 7g carbohydrate (7g sugars, trace fiber), trace protein


  1. In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
  2. Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks. Yield: 5 cups.
Originally published as Cherry Rhubarb Jam in Taste of Home June/July 2007, p41

Reviews for Cherry Rhubarb Jam

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 11, 2014

"Good and easy to make!"

Reviewed Jul. 20, 2012

"this is wonderful, and easy. I also processed the jars for 10 min. this is a must try."

Reviewed May. 29, 2012

"My grandchildren absolutely loved this.

I may add an additional cup of rhubarb next time or decrease the sugar by 1/2 C. With the sweet in the jello and the pie filling, I think less sugar would not be missed!"

Reviewed May. 18, 2012

"Everyone who eats this raves about how yummy it is! I processed in jelly jars in a water bath for 10 min. for easier storage. Gave to my daughter's preschool teachers for teacher appreciation week and they all went nuts! This will definitely become a regular jam recipe!"

Reviewed May. 10, 2012

"On my second batch today. I'm going to take some to my relatives in CA. I really love the taste and the recipe is so easy!"

Loading Image