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

Cherry Rhubarb Jam Recipe

Read Reviews (13)
4.94 13
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

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

Nutritional Facts

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

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.
Originally published as Cherry Rhubarb Jam in Taste of Home June/July 2007, p41

Nutritional Facts

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

Reviews for Cherry Rhubarb Jam(13)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 11, 2014

Good and easy to make!

MY REVIEW
Reviewed Jul. 20, 2012

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

MY REVIEW
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
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
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!

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