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

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

Loading Image