Cherry Rhubarb Jam

Total Time:Prep: 10 min. + standing Cook: 15 min. + cooling

Recipe by Faye Sampson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
TEST KITCHEN APPROVED

Cherry Rhubarb Jam

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Yield:5 cups
Prep:10 min
Cook:15 min
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Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups sugar
  • 1 package (3 ounces) cherry gelatin
  • 1 can (21 ounces) cherry pie filling
  • 1/8 teaspoon almond extract, optional
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Directions

  1. 1
    In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
  2. 2
    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

1 tablespoon: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 protein.
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