There’s nothing quite like spooning homemade jam over a warm biscuit or swirling it into yogurt.
This cherry rhubarb jam has become a staple in my kitchen—bright, tart rhubarb paired with sweet pineapple and a pop of cherry flavor.
It’s the kind of spread that instantly tastes like summer.
Why I Love This Recipe
Perfect balance of tart and sweet – Rhubarb and pineapple complement each other beautifully.
Stunning color – Thanks to cherry gelatin, each jar glows ruby red.
Great for beginners – No pectin needed, just basic ingredients and a stovetop.
Versatile use – Delicious on toast, stirred into oatmeal, or spooned over cheesecake.
Long shelf life – Properly sealed jars last for months in the pantry.
What You’ll Need (Ingredient Highlights)
Rhubarb – Fresh or frozen (just thaw and drain if using frozen).
Granulated sugar – Sweetens and helps preserve; can be reduced for a more tart version.
Crushed pineapple – Adds natural sweetness and extra texture.
Cherry-flavored gelatin – Boosts color, flavor, and helps the jam set.
Sterilized jars – Essential for proper canning and storage.
Pro Tips Before You Start
Use a large saucepan – Jam bubbles up while cooking, so leave plenty of space.
Prep jars in advance – Have them sterilized and warm before filling.
Don’t skip the water bath – This step ensures your jars are sealed safely.
Adjust sweetness – Reduce sugar by half for a more tart, fruit-forward jam.
Label your jars – Include the date so you can track freshness.
How to Make Cherry Rhubarb Jam
Step 1: Prep the Rhubarb
Wash and dice fresh rhubarb into small pieces.
If using frozen, thaw and drain any excess liquid before starting.
Step 2: Cook the Rhubarb and Sugar
Combine the rhubarb and sugar in a large saucepan.
Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb softens—this should take about 15–20 minutes.
Step 3: Add the Pineapple
Stir in the crushed pineapple, including the juice.
Cook for another 3 minutes to let the flavors blend.
Step 4: Add the Gelatin
Remove the pan from heat and stir in the cherry-flavored gelatin until completely dissolved.
Step 5: Fill the Jars
Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top of each jar.
Step 6: Seal and Process
Wipe the rims clean, secure with lids and bands, and process the jars in a boiling water bath for 10 minutes to ensure a safe seal.
Step 7: Cool and Store
Remove jars from the water bath and place them on a towel.
Let them cool completely.
Once cooled, check that the seals are tight, then store in a cool, dark place.
What to Serve It With
Toasted sourdough or bagels
Buttermilk biscuits or English muffins
Cream cheese and crackers
Yogurt parfaits or oatmeal
Swirled into cake or tart fillings
Variations / Substitutions
Use strawberry gelatin – For a different berry flavor.
Add a splash of lemon juice – Brightens the overall taste.
Make it spiced – Add cinnamon or ginger for warmth.
Reduce sugar – Try cutting sugar in half for a tangier spread.
Add berries – A handful of strawberries or raspberries blend beautifully with rhubarb.
Storage & Leftovers
Pantry – Store sealed jars in a cool, dark place for up to 1 year.
Fridge – Open jars last up to 3 weeks refrigerated.
Freeze – Jam can be frozen in freezer-safe containers for 6–8 months.
Check seals – Always ensure the center of each jar lid is indented and doesn’t flex.
Label with date – Helps track shelf life and freshness.
FAQs
Can I use frozen rhubarb?
Yes, just be sure to thaw it and drain off any excess liquid.
Do I need to sterilize the jars?
Absolutely—this step prevents spoilage and ensures safe storage.
Can I skip the gelatin?
The gelatin helps the jam set; skipping it may result in a looser consistency.
Is the jam overly sweet?
You can reduce the sugar to your taste—try using 2 cups instead of 4.
Can I skip the water bath process?
For shelf-stable storage, the water bath is necessary.
Otherwise, store the jam in the fridge and consume within a few weeks.
How long should I wait before eating the jam?
You can enjoy it as soon as it cools, but the flavors deepen after a day.
What if my jars don’t seal?
Reprocess them in a hot water bath or refrigerate and use within 3 weeks.
Final Thoughts
This cherry rhubarb jam brings together the brightness of rhubarb, the sweetness of pineapple, and the bold color of cherry in a truly delightful preserve.
It’s easy to make, incredibly versatile, and a joy to gift or keep stocked in your pantry.
A little jar of this jam can turn any breakfast or snack into something special.
Cherry-Rhubarb Jam
Ingredients
- 4 cups diced rhubarb fresh or frozen; thaw and drain if frozen
- 4 cups granulated sugar or 2 cups for a less sweet version
- 1 small can 8 oz crushed pineapple (with juice)
- 1 package 3 oz cherry-flavored gelatin
Instructions
- Wash and dice the rhubarb. If using frozen, thaw and drain first.
- In a large saucepan, combine rhubarb and sugar.
- Cook over medium heat, stirring frequently, for 15–20 minutes until sugar dissolves and rhubarb softens.
- Stir in crushed pineapple with its juice and cook for 3 more minutes.
- Remove from heat and stir in cherry gelatin until fully dissolved.
- Ladle hot jam into sterilized jars, leaving ¼ inch headspace.
- See full steps with tips & photos → https://wimpysdiner.net/cherry-rhubarb-jam/
Notes
- For a looser jam, use 3 cups sugar; for extra-firm set, stick to 4 cups.
- Sterilize jars by boiling them 10 minutes before filling.
- Leftover syrupy bits make a delicious compote over ice cream or pancakes.
