Cherry and Rhubarb jam

Cherry and Rhubarb jam

This cherry and rhubarb jam is really tasty and I love this spread on a toasted scone or mixed in with some natural yoghurt. The cherry adds an amazing colour to the jam and there is only a few ingredients to keep the recipe simple.


  • 350g Rhubarb, topped and tailed
  • 150g Jam sugar
  • 175g Cherries, destalked and destoned
  • 1/2 lemon juiced
  • 1 tsp Vanilla essence


  1. Chop the rhubarb and place in a pan with the cherries, jam sugar, lemon juice, vanilla essence and 250ml water.
  2. Bring to simmer for approx 1.5 hours, stirring occasionally.
  3. Allow to cool and place in sterile jars and leave in the fridge to set.

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