Best 3 Cherry Rhubarb Jam Recipes
In the realm of culinary delights, cherry rhubarb jam stands as a beacon of vibrant flavors and versatile culinary applications. This luscious condiment, born from the harmonious union of sweet cherries and tart rhubarb, has captivated taste buds for generations. Whether enjoyed as a simple spread on toasted bread, swirled into yogurt, or employed as a glaze for roasted meats, cherry rhubarb jam elevates any culinary creation to new heights of flavor. With its vibrant red hue and complex flavor profile, it is no wonder that this delectable treat has found its way into the kitchens and hearts of countless food enthusiasts. As we embark on a journey to uncover the best cherry rhubarb jam recipe, let us explore the secrets behind this culinary treasure, ensuring that every spoonful brings forth a symphony of flavors that will tantalize the senses and leave a lasting impression.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY RHUBARB JAM
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
Provided by Taste of Home
Time 25m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , 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.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CHERRY, RHUBARB, RASPBERRY FREEZER JAM
I have always wanted to make jam out of my rhubarb, but did not want it to sweet or to sour..and I love cherries so I went to the cupboard and revamped a recipe that I had. This may be a little on the sweet side but not enough to mask the flavor of the rhubarb and having the cherry mingled in there was the part that put it over...
Provided by deb baldwin
Categories Jams & Jellies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft. Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
- 2. Add the cherry pie filling and stir and cook for 10 minutes more Remove from heat (you do not have to skim the top). Add the gelatin. Stir until completely dissolved and no lumps. Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers. Let completely cool. Clean up spills and drips and put the lids on each container of jam. Put one container in the refrigerator to start eating tomorrow. Place the rest of the containers of jam in the freezer.
RHUBARB CHERRY JAM
Rhubarb, sugar, cherry gelatin, and canned cherry pie filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- 1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- 2. Cover the bowl, and place it in the refrigerator overnight.
- 3. The next morning, place the rhubarb mixture in a large kettle.
- 4. Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- 5. Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
- 6. Add the can of pie filling, and stir thoroughly until mixed through.
- 7. Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- 8. Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- 9. Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Tips:
- Choose the right cherries and rhubarb. Use ripe, tart cherries and fresh, firm rhubarb for the best flavor.
- Prepare the cherries and rhubarb properly. Pit the cherries and chop the rhubarb into small pieces.
- Don't overcook the jam. Cook the jam until it reaches a thick, spreadable consistency, but don't overcook it, or it will become too thick and sticky.
- Use a candy thermometer to measure the temperature of the jam. This will help you avoid overcooking the jam.
- Let the jam cool completely before storing it. This will help the jam to set properly.
Conclusion:
Cherry rhubarb jam is a delicious and versatile spread that can be enjoyed on toast, biscuits, or pancakes. It can also be used as a filling for pies and tarts. With a little planning and effort, you can easily make your own cherry rhubarb jam at home. So next time you have a batch of fresh cherries and rhubarb, give this recipe a try!
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