Jared loves rhubarb, but me… not so much! I really wanted to make him something that included rhubarb but that both of us would love. So I wanted to combine the rhubarb with flavors that I love too, which is what brought us to cherry and oranges! The other great thing about using oranges in jam is that orange juice has natural thickeners in it, so you don’t need any pectin to make a perfectly textured jam! This cherry, rhubarb, orange jam has sweetness from the cherries, tartness from the rhubarb, and brightness from the orange. It is so good spooned over yogurt, as topping for cheesecake, or on toast with butter or cream cheese!
This cherry, rhubarb, orange jam is super easy to make. You don’t need any special ingredients or fancy equipment. All you need is your fruit, some sugar, and a pot! Just throw all of your ingredients into a pot and stir it occasionally until the mixture boils. Reduce to a simmer and let it cook away for about 30 minutes, stirring occasionally. Once it’s thick enough to coat the back of a spoon, it is all done! Couldn’t be easier! It will continue to thicken as it cools. I like to let it cool down completely in the pot and immediately put the cooled jam on everything in sight. I love the strong citrus flavor!
Once it’s cooled, you can store the jam in a canning jar. I like to use these small Ball jars for jam because if you use a few tiny jars, you can give away jam as gifts too! But you can use any air tight jar that you have at home too!
Cherry, Rhubarb, Orange Jam
Ingredients
- 2 cups chopped rhubarb stems only (the leaves are toxic!)
- 1 cup halved and pitted cherries
- 3/4 cup granulated sugar if your cherries aren't very sweet, you will want to increase this by about a tbsp or so
- 2 tsp orange zest
- 1/3 cup freshly squeezed orange juice
Instructions
- In a medium pot over medium high heat, combine all of the ingredients.
- Cook, stirring occassionally, until the mixture begins to boil – about 3 to 5 minutes.
- Reduce the heat to a simmer and allow the jam to cook for 30 minutes, stirring occassionally. The jam should be thick enough to coat the back of a spoon.
- The jam will continue to thicken as it cools – allow it to cool completely in the pot and then transfer to a canning jar.
