Rhubarb Cherry Jam
Sweet and tart rhubarb cherry jam combines fresh rhubarb, cherry pie filling, and gelatin for a vibrant spread perfect for breakfast or snacks, appealing to fruit lovers.
Ingredients
Instructions
- Combine rhubarb and sugar in a bowl and let stand overnight.
- The next day, cook the rhubarb mixture until the rhubarb is tender, about 30 minutes.
- Stir in the cherry pie filling and cherry gelatin.
- Bring the mixture to a boil, then cool.
- Transfer to containers and refrigerate or freeze until ready to serve.
Tips & Substitutions
To enhance the flavor of your Rhubarb Cherry Jam, consider adding a teaspoon of vanilla extract or a pinch of cinnamon for warmth. If you prefer a less sweet jam, reduce the sugar by a cup without compromising texture. Ensure your rhubarb is chopped evenly for consistent cooking. For a twist, substitute half the rhubarb with strawberries or use a sugar substitute for a lower-calorie option.
Serving Suggestions
This jam is delightful spread on toast or biscuits and pairs beautifully with Kling'S Kielbasa in a savory dish. It can also be used as a topping for yogurt or ice cream, or as a filling for pastries using Old-Timey Single Pie Crust. For a refreshing treat, serve it with cream cheese on crackers at your next gathering.
Storage & Reheating
Store your Rhubarb Cherry Jam in airtight containers in the refrigerator for up to three weeks, or freeze for up to a year. If freezing, leave space at the top of the container for expansion. To use, simply thaw in the refrigerator overnight or warm gently on the stove until spreadable, avoiding high heat to preserve texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cherry Jam contains roughly 722 calories, with 8g protein, 187g carbohydrates, and 1g fat. It is an excellent source of vitamin C (115% of the Daily Value), dietary fiber (70% of the Daily Value), and calcium (46% of the Daily Value), and a good source of protein and iron. It also contributes 20g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh or frozen cherries instead of cherry pie filling. Just pit and chop about 2 cups of fresh cherries and simmer them with the rhubarb and sugar until tender. This will add a fresh flavor, but you may need to adjust the sugar based on the sweetness of the cherries.
How long does this jam last once opened?
Once you open the jar, your Rhubarb Cherry Jam can last in the refrigerator for about three weeks. Always use a clean utensil to scoop out the jam to prevent contamination and prolong its shelf life. If you notice any off smells or mold, it's best to discard it.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as it does not contain any animal products. Just ensure that the cherry gelatin you use is plant-based, as some brands may contain gelatin derived from animal sources. Look for agar-agar or pectin-based alternatives to keep it completely vegan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).