This Cherry Rhubarb Jam is easy and takes less than an hour to make a small batch of 3 to 4 cups. No pectin! It’s sweet cherries, rhubarb, juice, and sugar! This easy, no-pectin cherry rhubarb jam comes together in about 30 minutes using just a handful of ingredients, relying on natural pectin and gentle reduction for its texture. It’s a small-batch recipe that feels both practical and a little bit special.
Total Cost: About $6.00 per batch or $2.00 per jar
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.
A Note on No-Pectin Jam
This recipe works because rhubarb naturally contains pectin, and the cooking process reduces the liquid until the jam thickens. It’s a slower, more traditional method—but also one of the simplest.
Why You’ll Love This Cherry Rhubarb Jam
- No pectin needed. Just fruit, sugar, and citrus
- Ready in about 30 minutes
- Perfect balance of sweet and tart
- Small batch (no pressure, no fuss)
- Easy to adjust thickness to your preference
- Keeps well in the fridge for weeks
Ingredients
- Cherries: Bring sweetness and body; they soften into a rich, jammy base
- Rhubarb: Adds brightness and natural pectin for thickening
- Sugar: Sweetens and helps preserve the jam
- Lemon or lime juice: Enhances flavor and supports the set
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.
Equipment
- Large heavy-bottomed pot
- Wooden spoon or silicone spatula
- Knife and cutting board
- Clean glass jars with lids
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.
Prep
Pit and halve the cherries. Slice the rhubarb into small, even pieces so it softens quickly and evenly.
How to Make Cherry Rhubarb Jam
- Add cherries, rhubarb, sugar, and citrus juice to a large pot.
- Bring everything to a rolling boil over medium-high heat.
- Reduce slightly and let it simmer, stirring occasionally at first.
- As it thickens, stir more frequently to prevent sticking.
- After about 15 minutes, the mixture will become glossy and thicker.
- Continue cooking until it reaches your desired consistency (about 15–20 minutes total).
- Remove from heat and let cool briefly before transferring to jars.
The jam is ready when it briefly parts on the bottom of the pot as you stir—a simple visual cue that it has reduced enough.
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.
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.
Texture Tips
- For a looser jam: stop cooking around 15–18 minutes
- For thicker jam: cook a few minutes longer
- Remember: it thickens more as it cools
Storing
Let the jam cool slightly, then transfer to clean jars. Store in the refrigerator for up to a few weeks. This recipe is designed as a quick, small batch rather than a long-term canned preserve.
Serving Ideas
- Spread on toast, sourdough, or English muffins
- Spoon over oatmeal or yogurt
- Add to thumbprint cookies or simple cakes
- Serve alongside vegan cheeses
- Swirl into overnight oats or chia pudding
Tips & Tricks
- No need to skim foam—just stir it back in
- Stir more often toward the end to avoid scorching
- Use what you have: lemon or lime both work beautifully
- If your cherries are very sweet, you can slightly reduce sugar
Cherry Rhubarb Jam Recipe Yields 3-4 Cups
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 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
Ingredients
- 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
Instructions
- 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.
- Makes about three 8 oz jars.
Nutrition
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XOXO Lisa
Want more delicious, easy jam recipes? Try these!
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This Strawberry Rhubarb Jam recipe is easy and takes less than an hour to make a small batch of 3 to 4 cups. It’s sweet and gooey and the rhubarb adds just enough tartness to make it perfect.
Hibiscus Rose Jelly with Lemon and Vanilla
Hibiscus Rose Jelly with Lemon and Vanilla is a quick, small-batch recipe for an elegant, unusual, and delicious jelly. It’s easy and inexpensive to make at home and takes only about a half-hour to get it into jars.
Or how about some CAKE made with jam? Try this!
Strawberry Rhubarb Jam Cake
Strawberry Rhubarb Jam Cake is moist, rich, delicious, and so easy to make. It’s vegan and gluten-free, too!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Could I use choke cherries or black cherries for this recipe? We have these cherries all over the place and like to use them for several things. People may not realize their flowering cherry trees grow real cherries and their flowering crabapples are real apples also.
I think that would work great. 😊
Will the jam turn out with Splenda?
That I don;t know. I’ve never used Splenda. If you try it, let me know how it turned out!
I assume you’re using sweet cherries and not pie cherries (sour cherries like Montgomery)
Yes, sweet fresh cherries is what I used.
Delicious, can this recipe be canned
Hi Nancy, Yes, just can it the way you would any other jam. 😊
Had anyone tried using canned sweet red cherries, drained.
I haven’t but it sounds like it would work.
Have you made this recipe with tart cherries?
I haven’t but I would think they’d be good. If you do, let me know how it turns out!
Looks wonderful! But my question is, why does this need to be refrigerated or frozen? A lot of jams are in sealed jars and store on the shelf for a year. I am new to jam making.
Hi Lisa,
Good question. Processed jams/jellies are processed to they’re sterile until opened so are shelf stable for a very long time. Home cooked jam and je;;y can be canned using that method but this recipe doesn’t use any process to can it so it’s what’s known as a “refrigerator” jam … it does need to be refrigerated otherwise it will grow mold and other things after several days (and I have acedently tested this myself and know it’s true lol). Good luck and welcome to jam making!
i just made this jam Wow! this is so good.. i have made in the past raspberry rhubarb jam, but thisoine is so much better. i had extra cherries and rhubarb, so i made a double batch. it took longerto cook, but it was worth it. .
So happy it turned out well!!
rhis recipe sounds yummy and i have all ingredients. My question is can this jam be stored in the freezer?
Yes it can! Just put it in a freezer safe container. There are jars made for freezer use that are really useful!
Great recipe! However, it makes 3-4 cups, not pints. I filled two 12 oz. jars.
You are correct! This fills about three 8 oz jars. Thanks for pointing it out!