Cherry Rhubarb Jam Small Batch Recipe No Pectin

Cherry Rhubarb Jam: The Sweet & Tangy Love Affair

Ever thought about making jam but scared it’s gonna be a whole science project? I was too, until I stumbled upon this cherry rhubarb jam recipe! It’s sooo easy, like, seriously, you just boil stuff and then you get this gooey goodness. It’s the ultimate kitchen win. 😍

Okay, Let’s Talk Ingredients

Alright, let’s hit the grocery store together (virtually, duh). You’ll need:

– *2 1/2 cups cherries* — like, fresh, ripe, and oh-so-sweet. Just make sure you pit them! Pitting cherries is a workout, right?
– *1 1/2 cups rhubarb* — this tangy little veggie adds the best zing. Just chop it into 1/2″ pieces, trust me, it’s worth it.
– *2 cups sugar* — sugar is life for this jam. I know it sounds like a lot, but we’re making jam, not salad!
– *1/4 cup lemon or lime juice* — this is your secret weapon for that bright flavor kick.

I always grab some extra cherries just to snack on while I cook. Can’t help myself! 😂

So Here’s Why I Make This Constantly

Okay, so picture this: I’m at my buddy’s house last summer, and they had this cherry rhubarb jam at breakfast. I was like, “What is this magic?!” It was sweet and tart and just spreadable happiness! I HAD to recreate it at home. Now, every time I make it, I think of that sunny morning with friends, toast, and laughter. It’s like a hug in a jar, for real. 💖

The One Trick That Changes Everything

Here’s the lowdown, the *one trick* that’s a game-changer: when you’re simmering the mixture, don’t just stir occasionally. I mean, STIR IT. Like, you want that jam to mingle and get to know each other, creating this magical blend of flavors. It thickens up beautifully when you’re patient with it!

Don’t Mess This Up (My Top Tips)

Listen up, I’ve messed this up enough times for both of us.

– *Check your heat!* You want a nice bubble, but not a boil-over mess. Trust me, sticky stove tops are NOT fun.
– *Don’t skimp on the lemon/lime juice.* It’s not just for flavor; it helps with the jam setting up, too.
– *Let it cool for a bit before jar-ing.* Don’t rush this, or your jars might crack.
– *Use glass jars that are super clean.* We don’t want any scary bacteria crashing this party!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so you’ve made this beautiful jam and guess what? It can last in the fridge for weeks — if you don’t eat it all first! Seriously, I try to ration it out, but it’s like a game of “how fast can I finish this?” Just pop them in clean glass jars and seal tightly.

If You Liked This, You’ll Probably Like These Too

If you’re vibing with this jam, you might also wanna check out my recipes for *Peach Basil Jam* (summer dreams in a jar!) or *Spicy Tomato Jam* (if you’re feeling adventurous). You’ll thank me later!

So, have you ever tried making your own jam, or is that still on your bucket list? What flavors are you thinking about? Let’s chat! 🍒✨