Cherry Rhubarb Jam Quick and Easy No Pectin Recipe
This Cherry Rhubarb Jam is easy and takes less than an hour to make a small batch of 3 to 4 pints. No pectin! It’s sweet cherries, rhubarb, juice, and sugar!
Cherry Rhubarb Jam is Sweet, a little Tart, and No Pectin Needed!
This delicious jam relies on the natural pectin in the rhubarb and also reducing the liquid to thicken it up to the perfect consistency.
I love this jam. It’s so sweet and has a little bit of tartness, thanks to the rhubarb.
Cherries and rhubarb are plentiful during the warm summer months and can be found at most local groceries and farmers markets. This recipe is a lovely way to preserve that bounty.
To start, just wash, pit, and halve your cherries. Then wash and slice the rhubarb into roughly 1/2 inch pieces. Place all the ingredients in a large, heavy-bottomed pot and cook over med-high heat for about 15-20 minutes, depending on the texture you prefer for your jam. The longer it cooks the thicker it will be.
I used the heavy, 6 qt pot (pictured above) from a set of Cuisinart pans I got almost 20 years ago. They are almost no different from when I got them. I highly recommend them. You can find the 6 qt pot HERE and the entire set HERE.
I used lime juice instead of lemon juice. Not so much out of creativity, mostly just because I had lime juice but no lemon juice and I didn’t feel like running to the store. It added just a little depth of flavor. Do whichever appeals to you and use what you have in your pantry, it’s delicious either way.
The just let the cut fruit, liquids, and sugar simmer and boil while stirring occasionally at first, Stir more frequently as it gets thicker.
The jam mixture will get really bubbly and foam up in the pot. Just stir it. There’s no need at all to try and skim it off!
If you make jam with a loved one you can take turns stirring 🙂 After 12-15 minutes, begin stirring almost constantly to keep the jam from sticking to the bottom of the pot.
Cherry Rhubarb Jam Recipe Yields 3-4 Pints
Finally, the jam will have thickened up and when you stir or whisk it will start leaving an open spot in the bottom of the pot before filling in again.
That means you’re getting close to being finished. I like looser jams because they’re easier to spread and so I usually stop after 18 minutes or so. Let it bubble, stirring constantly, for an extra few minutes if you like a thicker jam.
When cool enough to safely handle, pour the jam into pint jars that have been cleaned and had boiling water poured inside. Place on lids and refrigerate for up to a few weeks. I LOVE these short, squarish, pint-sized ones.
Cherry Rhubarb Jam Small Batch Recipe No Pectin
- 2 1/2 cups cherries pitted and halved
- 1 1/2 cups rhubarb cut into 1/2" pieces
- 2 cups sugar
- 1/4 cup lemon juice or lime juice
Place all ingredients in a large, heavy-bottomed pot and bring to a rolling boil.
Reduce heat slightly and then simmer, stirring frequently, for 15-20 minutes. The jam will reduce in volume and thicken ... the longer it cooks the thicker the jam will be.
Let cool for 10 minutes and pour into clean glass jars or containers.
Can be refrigerated for several weeks.
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Or how about some CAKE made with jam? Try this!
Strawberry Rhubarb Jam Cake is moist, rich, delicious, and so easy to make. It’s vegan and gluten-free, too!