Rhubarb and Cherry Jam
Hi and welcome to our website!
Our recipe is made with fresh or frozen rhubarb or cherries.
It's only a few simple steps to an amazing jam.
Growing up in Newfoundland and Labrador we had rhubarb jam all the time. Having the different infusions of flavours using cherries or other fruit bring it together.
Having your mason jars or jars of choice ready to use when the jam is done.
Please continue on to our recipe and more info to make your jam today.
https://www.bonitaskitchen.com/cookbook
Sterilizing and Canning Procedures
Ingredients
- Rhubarb - 2 cups or more
- Cherries - 2 cups or more
- Granulated sugar - 1 cup
- Water - ¼ cup if using fresh fruit
- Lemon juice - 1 wedge
Instructions
Method:
In a large saucepan on a medium stovetop heat, add cherries and start to cook to remove the stones…When you see the cherries cracking open put into a strainer to remove stones.
Then put the juice and pulp back into the saucepan and add the chucks of rhubarb.
Stir occasionally to get equal cooking time on cherries and rhubarb. ( If it’s frozen cherries and rhubarb you are using, don’t add any water.) Plus no need to thaw the cherries or rhubarb just add to the saucepan.
Don’t start the timer until the cherries and rhubarb start to warm. Add sugar and continue cooking.
Let your ingredient’s cook for about 20 to 30 minutes stirring occasionally so it don’t stick to bottom of saucepan.
You will see the cherries and rhubarb changing to a thicker texture continue stirring for another 5 minutes or so and at that point you can remove from heat or lower the jam on a simmer. Add lemon juice and stir in…..Your jam should be at a setting point at 217–222°F (103–106°C).
You can also check the jam on a cold plate and if it sets by not running any of the jam off the plate it well set in the jars.
Get your mason jars and lids ready, sterilize in hot water for 20 minutes. Keep the jars hot to add jam. After add the jam keep the rims of the jar clean or clean with a piece of paper towel.
Continue doing this until all jam is in the jars.
Put back into the hot water to seal the jars by turning the stovetop on medium and cook for 10 minutes. Then remove to room temp on your counter top until the jam is at temp before checking or storing. See video tutorial!
Bonita’s Tip:
Freezing cherries, rhubarb or fruit in freezer bag for the winter months to make jam is the best!!
If you are using fresh cherries or rhubarb add 1/4 cup water to saucepan to start cooking.
Sterilizing your jars while making the jam speeds up process.
Rhubarb is a well hidden secret and they are so tasty when paired with other ingredients.
Growing up in Newfoundland and Labrador back in the 70s we always eaten rhubarb fresh from the ground with a bowl of granulated white sugar to dip the peeled rhubarb in…. 🙂
Remove the stones before or after you cook the cherries.
Keep the pulp and juice to mix with the cooking of the rhubarb.
Scoop the jam into the hot jars and clean around the rims and cap it.
Water bath to seal the jars if you are making a lot to store for a long time.
If not just let them come to room temp on the counter and keep them in your fridge until gone.
Date and label then when opened.
Only do this if you are going to store them away for a long time.
If for short term keep in the fridge until eaten.
Date and label jars when opened.
On behalf of myself, RMHussey Productions and Team
From our kitchen to yours….
Have a wonderful day!!
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