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5 from 1 vote

Sweet Cherry Rhubarb Jam

Servings: 4 1/2 pints


  • 3 pounds sweet cherries pitted and chopped (about 8 cups)
  • 2 pounds rhubarb chopped (about 6 cups)
  • 3 cups granulated sugar divided
  • 1 tablespoon calcium water
  • 1 tablespoon Pomona's Pectin


  • Prepare a boiling water bath canner and enough jars to hold 4 1/2 pints.
  • Combine the cherries, rhubarb, 2 cups of sugar, and calcium water in a large, non-reactive pan. Stir to incorporate the sugar. Once it has started to dissolve, place the pot on the stove over high heat and bring to a boil.
  • Cook at a boil (reducing the temperature if need be) for 15 to 20 minutes, until the fruit softens.
  • Once the fruit has started to look jammy, stir the pectin powder into the remaining sugar and whisk it into the cooking fruit.
  • Cook for another 2 to 3 minutes, until you see the jam starting to thicken. Once you see that, remove the pan from the stove.
  • Funnel the finished jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from canner and let them cool on a folded kitchen towel.