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Cherry rhubarb jam recipe

Updated on September 27, 2016

Easy Jam Recipe

In this easy jam recipe I will tell you how to make Cherry rhubarb jam recipe...this jam came about because I had some very expensive ($10 a bag!) overripe cherries that no one was eating...I had some left over rhubarb and a strawberry jello pack and I was already making why not try something new!?

This cherry rhubarb jam is not too sweet, not too tart...gauge your lemon and sugar to what suits your taste palate.

This recipe makes 5 x 250ml jars.

updated: Tuesday, 27.09.2016

Ingredients for Cherry-Rhubarb Jam

  • 4 cups ripe cherries
  • 2 cups rhubarb
  • 1 cup sugar, more, if you want it sweet
  • 1 tablespoon lemon juice
  • 1 pack (85 g) strawberry flavored JellO



Stem, pit and either finely chop or pulse in a food processor the ripe cherries.

(I used a blender and did 2 cups at a time)

I also blended together the rhubarb (if you don't mind chunks - skip the blender)


Slow and steady...

Again...I don't like to rush the cooking I slowly bring contents (blended cherries, rhubarb, lemon juice, sugar and jello) to a very light bubbling boil.

This jam foamed up as you can see by the pink foam on the top but again, it was very minimal...I didn't stir a lot and really, bubbles and foam don't bother me...if it bothers you, feel free to skim the top.

Sterilizing Canning Jars

Even brand new jars from the store need to be sterilized!

So boil boil boil them! Serious canners even boil AFTER jam is in jars!...that's called a canning bath

When all your ingredients are nicely blended together, hot and the granular sugar has are ready to pour into jars! Sterilize your glass jars as many to the pot as you can fit. They must be totally submerged during a good "rolling" boil...for at least 5 minutes. With tongs carefully remove glass jars from boiling water and place onto clean towel, clean counter or paper towels next to stove.

Turn the sterilizing pot off, place rings and seals in the hot water and cover with a lid...this will allow for just enough time to sterilize these parts while you are filling glass jars.

Using your ladle and canning funnel, fill jars to almost the top...leaving 1/4 inch air space at top of jar. When jars are full, again using tongs...remove seals and place them (without fingering them) on tops of jars, then screw on a sterilized ring and wait...approx 10 minutes after you screw on and seal the lids you will (hopefully) hear little popping sounds...this is the lids of the jars being vacuumed packed ...the little raised bubble on your lid will suck in as the temperature cools.

If this does not happen to a jar or two you can still eat the jam but that jar should be consumed 1st and it should immediately be refrigerated! It has not sealed properly therefore will spoil if left unrefrigerated.

Canning Bath video

Skim vs no skim

Serious canners skim any foam off the top before adding to jars...I don't...the foam is minimal and doesn't bother me.

I took this picture to show the amount of foam if left behind if you choose not to skim.

I love the dark, rich, blood red cherry color of this jam!

Canned Preserves

Nothing like Homemade!

Great gift ideas for:

* family

* friends

* teachers

* bus drivers

* neighbors

* co-workers / boss

...pretty them up with some gingham fabric, some labels...arrange them in a nice wicker basket with some other treats like crackers or cookies...some home-made could even start a preserves business!

Give a love to this recipe...

5 stars from 1 rating of Cherry-Rhubarb Jam Recipe

Easy homemade jam

Mmm mmm good!

They say "the taste is in the pudding"...but I think it's in the jam! You be the judge!


Always buy new lids! Never reuse lids because they won't seal properly - therefore spoiling the goods inside.

For the couple of dollars it will cost for new lids it's not worth risking the cost of ingredients and labor.

Jam - or No Jam???

Do you jam up your toast?

Yummmm, yes...pass the jam please!

Yummmm, yes...pass the jam please!

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    • Pam Irie 4 years ago from Land of Aloha


    • anonymous 5 years ago

      mmm, jam, yummm

    • elyria 6 years ago

      Of course! And I always put extra :)

    • Laraine Sims 6 years ago from Lake Country, B.C.

      Sure do! I just made an apple, rhubarb and raspberry jam I really must write about. I'll be trying your recipe soon.

    • anonymous 6 years ago

      Of course!

    • blessedmomto7 6 years ago

      Love Jam!

    • rewards4life info 6 years ago

      Love it, we make our own from berries we pick. Amazing recipe, home made jam on toast is so good.

    • Wednesday-Elf 6 years ago from Savannah, Georgia

      I love jam AND jelly on my toast! thanks...I am not a jam fan

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      • LynetteBell 5 years ago from Christchurch, New Zealand

        I used to like jam but these days only in small doses. Perhaps too sweet for my taste now...but I wouldn't normally say yuck. It's not that bad!

      How to make Jam

      Toast Poll

      What do you stick on your toast?

      See results

      Do you eat Jam? Do you make Jam? Got a recipe to share? - tips, tricks, suggestions and comments wanted...

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        • profile image

          anonymous 5 years ago

          I would like a couple slices of buttered toast with some of your homemade jam on them. - Is the coffee on? :)

        • JJNW profile image

          JJNW 5 years ago from USA

          ***Blessed by a SquidAngel *** for deliciously wonderful ideas!

        • viscri8 profile image

          viscri8 5 years ago

          Blessed by an Angel for a weakness for jams.Cherry Rhubarb jam must be fab -- but neither strawberry should be given to the dogs!

        • delia-delia profile image

          Delia 5 years ago

          Ohhh Yummy! make my mouth water...thanks for sharing!

        • sociopath-free profile image

          sociopath-free 5 years ago

          OMG the picture of that jam looked so good! Want to can just to have that.

        • Craftymarie profile image

          Marie 5 years ago

          This looks delicious. I don't eat much jam but my daughter eats tons so I'd like to get into jam making.

        • SusannaDuffy profile image

          Susanna Duffy 6 years ago from Melbourne Australia

          I cook lots of rhubarb when it's in season and, where I live, that's about next month. I always have too much rhubarb too so jam is the way to go! This recipe for cherry, strawberry and rhubarb jam looks very tempting. I'll give it a try

        • DuaneJ profile image

          DuaneJ 6 years ago

          Looks delicious...thanks for sharing this!

        • profile image

          anonymous 6 years ago

          This recipe sounds really good! I love the idea of those 3 flavors together - yum. :)

        • elyria profile image

          elyria 6 years ago

          My grandma always used to make jams every year at the end of the summer. And then I always used to be impatient waiting for winter when we could finally eat them :)

        • profile image

          anonymous 6 years ago

          I love the skim! Mom used to let us kids eat it when she made chokecherry jelly and this reminded me of Mom's kitchen on canning day....well done!

        • juditpaton profile image

          Iudit Gherghiteanu 6 years ago from Ozun

          i really like your recipe, the idea of mixing rhubarb with the other fruits, and your lens and photos are great too.

        • blessedmomto7 profile image

          blessedmomto7 6 years ago

          Great easy recipe. I am making tart cherry jam with my tart cherries from my cherry tree.

        • profile image

          anonymous 6 years ago

          my aunt always makes home made strawberry jam, it's delicious! sharing and blessings from squid angel :)

        • rewards4life info profile image

          rewards4life info 6 years ago

          Last year we made strawberry jam and damson jam, this year we intend to make more. We are going picking next weekend so might have a new recipe to share.Tasty lens, very nice.

        • profile image

          Helene-Malmsio 6 years ago

          I have a cherry tree that bore fruit for the first time this last summer, so I hope to one day have enough to eat - and to make cherry rhubarb strawberry jam like this!

        • Wednesday-Elf profile image

          Wednesday-Elf 6 years ago from Savannah, Georgia

          What an interesting recipe and instructions for canning cherry rhubarb jam. Years ago we moved into a house in Iowa in early September and there were some plants in a small garden at the back of the yard. I had nary a clue what those plants were until my new neighbor told me "that's RHUBARB!" It's no doubt obvious to you now that I'm not much of a gardener (and have never canned, tho my grandmother did often). :-). But sure would like to taste your 'jam'!

        • VarietyWriter2 profile image

          VarietyWriter2 7 years ago

          Blessed by a SquidAngel :)

        • profile image

          Bramblerose 7 years ago

          delicious looking lens!