Rhubarb and cherry jam recipe

These two fruits go really well together in this soft set rhubarb and cherry jam.

Making jam is great for when you have a glut of fruit – either homegrown or picked. Rhubarb can be quite sharp in flavour so the cherry (and of course the sugar) helps to cut through this. It’s quite a grown-up flavour but children will love it too – especially with scones baked using our scone recipe. Rhubarb and cherry jam also works as a great alternative to raspberry for peanut butter and jam slices.

It’s very important that you sterilise your jars properly to prevent any bacteria from growing. This can be done in a hot dishwasher or by washing them by hand and putting them in the oven. Follow our guide on how to sterilise jam jars properly.

This jam makes a great edible gift, especially at Christmas time. Pop on a beautiful label and some ribbon and it’s ready to go.

Nutritional note: the figures given are for a 20g serving.

Ingredients

• 850g rhubarb, cut into 3cm chunks
• 850g jam sugar
• 850g cherries, pitted and halved

You will need:

• Large saucepan
• 2 large jam jars with lids, sterilised

Method

1. The night before you want to make the jam, place the rhubarb pieces in a bowl, cover with the jam sugar and leave to macerate over night.
2. The next day, place the rhubarb and sugar mixture into the saucepan with the cherries and bring to a boil. Turn down to a rolling simmer. Place a few small plates in the freezer to help test the jam later.
3. Cook the fruit and sugar, spooning off any scum while cooking until it reaches 105C or has a light set when a spoonful is placed on one of the frozen plates. Carefully pour into your sterile jam jars and seal the lids. Leave to cool.