Cherry, Rhubarb, Raspberry Freezer Jam

deb baldwin


I have always wanted to make jam out of my rhubarb, but did not want it to sweet or to sour..and I love cherries so I went to the cupboard and revamped a recipe that I had.
This may be a little on the sweet side but not enough to mask the flavor of the rhubarb and having the cherry mingled in there was the part that put it over the top.
When I first made this, I was so upset, because it did not set up and was ready to toss the whole thing out..But my taste buds got the better of me and I put all the containers in the freezer for another day and kept one in the refrigerator... The next day I got the container out...I was doing cartwheels in the kitchen..the jam set up and I made some toast for lunch and I was soo happy that this came out.

I got the basic recipe from

pinch tips: Non-Stick Rice Every Time



15 cups


10 Min


20 Min


Stove Top


7 1/2 c
rhubarb, chopped
1 1/2 c
7 1/2 c
1 can(s)
cherry pie filling (any size will work, depending on the amount of cherry's you like)
1 large and 1 small package of raspberry gelatin
you can use cherry gelatin

Directions Step-By-Step

Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft.
Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
Add the cherry pie filling and stir and cook for 10 minutes more
Remove from heat (you do not have to skim the top).
Add the gelatin.
Stir until completely dissolved and no lumps.
Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers.
Let completely cool.
Clean up spills and drips and put the lids on each container of jam.
Put one container in the refrigerator to start eating tomorrow.
Place the rest of the containers of jam in the freezer.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American