Cherry-Rhubarb Jam
This cherry-rhubarb jam melds diced rhubarb, crushed pineapple, and cherry gelatin for a perfectly jammy texture and vibrant color. It’s sweet without being cloying, and the pineapple juice helps the fruit set up beautifully. Great for homemade gifts or stocking your pantry.
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.