Rhubarb and cherry jam recipe

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These two fruits go really well together in this soft set rhubarb and cherry jam.

(Image credit: TI Media Limited)
  • Vegan
  • Vegetarian
  • healthy
Makes2
SkillEasy
Preparation Time1 hours plus overnight macerating
Cooking Time40 mins This is a soft set jam
Total Time1 hours 40 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories42 Kcal2%
Carbohydrates18 g7%

These two fruits go really well together in this soft set rhubarb and cherry jam.

Making jam is great for when you have a glut of fruit – either homegrown or picked. Rhubarb can be quite sharp in flavour so the cherry (and of course the sugar) helps to cut through this. It’s quite a grown-up flavour but children will love it too – especially with scones baked using our scone recipe. Rhubarb and cherry jam also works as a great alternative to raspberry for peanut butter and jam slices.

It’s very important that you sterilise your jars properly to prevent any bacteria from growing. This can be done in a hot dishwasher or by washing them by hand and putting them in the oven. Follow our guide on how to sterilise jam jars properly.

This jam makes a great edible gift, especially at Christmas time. Pop on a beautiful label and some ribbon and it’s ready to go.

Nutritional note: the figures given are for a 20g serving.

Ingredients

  • 850g rhubarb, cut into 3cm chunks
  • 850g jam sugar
  • 850g cherries, pitted and halved

You will need:

  • Large saucepan
  • 2 large jam jars with lids, sterilised

WEIGHT CONVERTER

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Method

  1. The night before you want to make the jam, place the rhubarb pieces in a bowl, cover with the jam sugar and leave to macerate over night.
  2. The next day, place the rhubarb and sugar mixture into the saucepan with the cherries and bring to a boil. Turn down to a rolling simmer. Place a few small plates in the freezer to help test the jam later.
  3. Cook the fruit and sugar, spooning off any scum while cooking until it reaches 105C or has a light set when a spoonful is placed on one of the frozen plates. Carefully pour into your sterile jam jars and seal the lids. Leave to cool.
Top Tip for making Rhubarb and cherry jam

Make sure you sterilise your jam jars before making

Samuel Goldsmith
Samuel Goldsmith

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.