This year was my first year cooking rhubarb, I believe. I have no memory of working with it. What a welcome into the rhubarb society it was. I made some cordial with rhubarb and a couple of jams. Cherry and rhubarb jam was the first one I made.
I am a big fan of jam-making. I used to make a big batch of jam at the end of every fruit season. The last big batch I made was a citron lemon marmalade. But I have since taken a step back from big batch jam making. Now, I focus more on making extremely small batch of jam-making. I enjoyed making cherry rhubarb jam this year.
I love cherries. Despite the tediousness of having to remove the stone when cooking with them, I still love cooking with cherries. The cherry sauce I made to go with mackerel is the first time I got cyber-bullied. That’s a story for another day. Anyway, this cherry rhubarb jam should definitely inspire happier feelings.
It is sweet. The lemon adds some tanginess. Rhubarb, by the way, is unexplainable. It has this earthiness that goes so well with the sweet summer fruits. The cherry rhubarb jam is quick to make with chunky cherry and rhubarb slices. When I make my quick jam, I usually pull back on the sugar since I don’t need it preserved for too long.
I loved making toast with mascarpone cheese drizzled with the cherry rhubarb jam and fresh cherries. Also, the touch of basil leaves adds some herbiness into each bite. I experimented a bit with this jam, I won’t lie. The cherry rhubarb jam makes an appearance in an upcoming recipe for frozen yogurt pops. Yes, I am a bit slow to write my recipes but I promise to get them all here.
Cherry Rhubarb Jam
- 1/2 Pound Cherry destoned and chopped
- 1/3 pound rhubarb sliced finely
- 1/2 cup sugar
- 1 lemon juiced
- In a small bowl combine sliced rhubarb, cherry, and sugar. Allow to sit at room temperature for about 30 minutes to pull out juices.
- Add cherry and rhubarb mixture into a small saucepan. Place on low heat. Allow cherry and rhubarb to cook gently at low heat for about 15 minutes.
- Add in the lemon juice and let it cook for another 5 to 10 minutes until the jam begins to set. Take off heat and allow to cool down. Cherry Rhubarb Jam could be refrigerated for up to a week in a sealed jar.