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

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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, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 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

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sd20 User ID: 5560294 145367
Reviewed Jun. 11, 2014

"Good and easy to make!"

Nellstrum User ID: 1088590 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 User ID: 244941 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 User ID: 4603340 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 User ID: 5960667 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 User ID: 2604675 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 User ID: 4410313 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 User ID: 3634043 66422
Reviewed Mar. 18, 2011

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

ndpb User ID: 4308351 115455
Reviewed Aug. 14, 2010

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

tmwerner User ID: 5122729 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!"

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