Back to Cherry Rhubarb Jam

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Cherry Rhubarb Jam Recipe

Cherry Rhubarb Jam Recipe

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 YIELD:80 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Cherry Rhubarb Jam

Sort By :
MY REVIEW
sd20
Reviewed Jun. 11, 2014

"Good and easy to make!"

MY REVIEW
Nellstrum
Reviewed Jul. 20, 2012

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

MY REVIEW
spa4me_WI
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!"

MY REVIEW
Laves_girl
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!"

MY REVIEW
Fernflower
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!"

MY REVIEW
whitmart
Reviewed Apr. 29, 2012

"I have used this recipe for years. I like to chop the cherries slightly in food processor so they spread throughout the jam."

MY REVIEW
aubsmc
Reviewed Jun. 15, 2011

"I had frozen some fresh rhubarb earlier, which I used in this recipe. I measured the rhubarb, then thawed, and gently squeezed any excess liquid. Easy recipe that got rave reviews, such as, "Fantastic" and "Awesome". I also froze some jam to see if it would taste the same, have the same consistency, etc. and it worked out great! Will be giving as gifts throughout the year, including Christmas time."

MY REVIEW
Cherylloveschris
Reviewed Mar. 18, 2011

"can you can this to give as gifts at Christmas time?"

MY REVIEW
ndpb
Reviewed Aug. 14, 2010

"Easy to make and keeps extremely well in refrig...even past 3 weeks! Tasty on pancakes."

MY REVIEW
tmwerner
Reviewed May. 13, 2010

"My family is addicted to this!! We eat it on ice cream--sometimes my daughter just eats a bowl of it for dessert!"

MY REVIEW
gayles1
Reviewed May. 12, 2010

"I made this recipe substituting strawberry jello and strawberry pie filling, no extra flavoring. It was great!!"

MY REVIEW
Kris Countryman
Reviewed May. 18, 2009

"I have frozen this with very good success."

MY REVIEW
cdoty
Reviewed Aug. 21, 2008

"Can this be frozen?"

Loading Image