Back to Cherry Rhubarb Jam

Print Options


Card Sizes

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


  • 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


  • 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 :
sd20 145367
Reviewed Jun. 11, 2014

"Good and easy to make!"

Nellstrum 208360
Reviewed Jul. 20, 2012

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

spa4me_WI 167179
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!"

Laves_girl 66423
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!"

Fernflower 146434
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!"

whitmart 160836
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."

aubsmc 145337
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."

Cherylloveschris 66422
Reviewed Mar. 18, 2011

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

ndpb 115455
Reviewed Aug. 14, 2010

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

tmwerner 66421
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!"

gayles1 160948
Reviewed May. 12, 2010

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

Kris Countryman 92906
Reviewed May. 18, 2009

"I have frozen this with very good success."

cdoty 208359
Reviewed Aug. 21, 2008

"Can this be frozen?"

Loading Image