Cherry Rhubarb Jam Recipe

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Cherry Rhubarb Jam
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  1. In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
  2. Bring to a boil; cook, uncovered, for 10 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks. Yield: 5 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11.98 Kcal (50 kJ)
Calories from fat 0.51 Kcal
% Daily Value*
Total Fat 0.06g 0%
Sodium 2.37mg 0%
Potassium 7.67mg 0%
Total Carbs 2.9g 1%
Sugars 2.42g 10%
Dietary Fiber 0.15g 1%
Protein 0.09g 0%
Vitamin C 0.5mg 1%
Calcium 13.4mg 1%
Amount Per 100 g
Calories 121.87 Kcal (510 kJ)
Calories from fat 5.19 Kcal
% Daily Value*
Total Fat 0.58g 0%
Sodium 24.13mg 0%
Potassium 78.07mg 0%
Total Carbs 29.51g 1%
Sugars 24.61g 10%
Dietary Fiber 1.5g 1%
Protein 0.91g 0%
Vitamin C 4.9mg 1%
Calcium 136.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
  • 0

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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