Rhubarb Jam Or Topping
Sweet and tangy rhubarb jam with cherries and pineapple, perfect as a topping for ice cream, toast, or pancakes, offering vibrant flavors and versatile use.
Ingredients
Instructions
- Cook rhubarb, sugar, and cherries with juice until rhubarb is tender, about 10 minutes.
- Add the crushed pineapple and bring to a boil again.
- Remove from heat and add raspberry jello, stirring well.
- Allow the mixture to cool.
- Put in jars and refrigerate or freeze.
Tips & Substitutions
To enhance the flavor of your rhubarb jam, consider adding a splash of vanilla extract or a pinch of cinnamon during cooking. If you prefer a chunkier texture, reserve some of the rhubarb pieces before blending and fold them in later. For a twist, you can substitute the crushed pineapple with diced peaches for a different fruity profile. This recipe is perfect for summer canning.
Serving Suggestions
This rhubarb jam makes a delightful topping for pancakes, waffles, or yogurt. It also pairs beautifully with toast or scones for breakfast. For a fun treat, use it as a filling in pastries or cakes. You might also enjoy it alongside Fat-Free Texas Bean Soup for a contrasting flavor profile that balances sweetness and savory.
Storage & Reheating
Store any leftover rhubarb jam in airtight jars in the refrigerator for up to two weeks. For longer storage, freeze the jam in freezer-safe containers, leaving some room for expansion. When ready to use, thaw it in the refrigerator overnight or gently warm it in a saucepan over low heat, stirring occasionally until smooth.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Jam Or Topping contains roughly 392 calories, with 3g protein, 104g carbohydrates, and 0g fat. It is an excellent source of vitamin C (42% of the Daily Value), dietary fiber (30% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium. It also contributes 8g 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 frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just be sure to thaw it completely and drain any excess liquid before cooking. This helps maintain the right consistency in your jam. Frozen rhubarb works well and still yields a delicious result.
What can I substitute for maraschino cherries?
If you prefer not to use maraschino cherries, you can substitute them with fresh or frozen cherries, or even dried cherries soaked in a bit of juice. This will give your jam a more natural fruit flavor, making it equally delightful.
How long can I store this jam?
When properly canned or stored in the refrigerator, this rhubarb jam can last up to two weeks. If frozen, it can maintain its quality for up to six months. Just ensure it's in airtight containers to prevent freezer burn.
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).