Cherry rhubarb jam recipe
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 jam...so 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 process...so 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 disolved...you 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!
Nothing like Homemade!
Great gift ideas for:
* bus drivers
* 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 bread...you could even start a preserves business!
Give a love to this 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?