Rhubarb Cherry Refrigerator or Freezer Jelly: A Sweet Surprise

The scent of fresh rhubarb, that vibrant, tart stalk that heralds the arrival of spring, always brings back a flood of memories. I remember my grandmother’s garden, the endless rows of ruby-red stalks peeking out from beneath broad, crinkled leaves. She’d send me out, armed with a small basket, to harvest what felt like a treasure trove. One of her favorite ways to preserve that burst of flavor was a refrigerator jelly, a sweet, jewel-toned concoction that tasted like sunshine and spring in every spoonful. This Rhubarb Cherry Refrigerator or Freezer Jelly is a nod to those cherished moments, a delightful blend of familiar tartness and sweet cherry goodness that’s surprisingly simple to make.

Recipe Overview

• Prep Time: 20 minutes (plus overnight chilling)
• Cook Time: 15-20 minutes
• Total Time: 24 hours (including chilling)
• Servings: Approximately 30 (small servings)
• Yield: Approximately 6 cups
• Dietary Type: Adaptable (can be made vegetarian depending on gelatin choice)

Ingredients

This recipe is wonderfully straightforward, relying on the inherent magic of fruit and a touch of gelatin. The beauty lies in its simplicity, allowing the vibrant flavors to truly shine.

• 8 cups fresh diced rhubarb
• 4 cups granulated sugar
• 1 (21-ounce) can cherry pie filling (or use strawberry pie filling for a different twist)
• 1 (5-ounce) package cherry gelatin (lemon or strawberry gelatin also work wonderfully, expanding the flavor possibilities)
• ⅛ teaspoon almond extract (optional, but highly recommended for a subtle depth of flavor)

Equipment Needed

While this recipe is remarkably fuss-free, a few essential tools will make the process smoother.

• Large mixing bowl
• Medium saucepan
• Wooden spoon or heat-resistant spatula
• Measuring cups
• Heat-proof shallow pan (for initial chilling)
• Plastic containers or glass jars (for storage)

Instructions

The magic of this jelly lies in its patient transformation from raw ingredients to a delightful spread. It’s a recipe that rewards a little foresight, with the bulk of the “work” happening overnight in the refrigerator.

1. Begin by preparing your fresh diced rhubarb. Ensure it’s washed thoroughly and trimmed of any tough ends. Aim for pieces that are roughly ½ to ¾ inch in size. Place the diced rhubarb into a large mixing bowl.
2. Pour the 4 cups of granulated sugar directly over the diced rhubarb. Toss everything together gently but thoroughly, ensuring each piece of rhubarb is coated in sugar. This initial step is crucial for drawing out the rhubarb’s natural juices.
3. Cover the bowl tightly with plastic wrap or a lid. Place the bowl in the refrigerator overnight, or for at least 24 hours. This prolonged chilling period allows the sugar to macerate the rhubarb, softening it and creating a syrupy liquid.
4. The next day, transfer the entire rhubarb and sugar mixture from the bowl into a medium saucepan. Place the saucepan over medium heat.
5. Cook the rhubarb mixture, stirring occasionally, until the fruit is tender. This usually takes about 15-20 minutes. You’re looking for the rhubarb to break down slightly and become soft, releasing its vibrant color.
6. Once the rhubarb is tender, stir in the canned cherry pie filling. Immediately follow this by stirring in the gelatin powder. Continue to stir constantly until no gelatin granules remain and the mixture is completely combined.
7. Bring the mixture to a medium boil, ensuring you are still stirring. Let it boil gently for about 1 minute to fully activate the gelatin.
8. If you are using it, stir in the almond extract at this stage. The extract is best added off the heat to preserve its delicate aroma.
9. Carefully pour the hot jelly mixture into a heat-proof shallow pan. A rectangular or square pan works well for even chilling.
10. Place the pan in the refrigerator and allow the jelly to chill until it is completely cold. This will take several hours. You’ll know it’s ready when it has set to a firm, gelatinous consistency.
11. Once the mixture is completely cold and set, you can portion it. Place it into plastic containers or glass jars.
12. Store the jelly in the refrigerator or freeze it for longer keeping.

Expert Tips & Tricks

As a chef, I’ve learned that a few small adjustments can elevate even the simplest recipes. For this Rhubarb Cherry Jelly, consider these insights:

• Rhubarb Prep is Key: Don’t rush the maceration step. Overnight chilling is essential for drawing out sufficient liquid. If your rhubarb seems particularly dry, you might need to add a tablespoon or two of water when you transfer it to the saucepan to prevent scorching.
• Gelatin Nuances: Always stir gelatin into a liquid to ensure it dissolves properly. Bringing the mixture to a boil helps set the gelatin firmly. If you’re concerned about overcooking, a quick boil of about 30 seconds is often sufficient.
• The Power of Almond Extract: While optional, the almond extract adds a sophisticated layer that complements both rhubarb and cherry beautifully. Start with the ⅛ teaspoon and taste; you can add another tiny drop if you feel it needs a bit more punch, but be sparing as it’s potent.
• Consistency Control: If you prefer a firmer jelly, you can slightly increase the amount of gelatin, perhaps by using a standard 3-ounce box of gelatin along with the 5-ounce box of cherry gelatin. Conversely, for a softer, more spoonable spread, you can use slightly less.
• Don’t Discard the Liquid: The syrupy liquid that forms from the macerated rhubarb is pure gold. Ensure you incorporate all of it into your jelly mixture.

Serving & Storage Suggestions

This Rhubarb Cherry Jelly is wonderfully versatile, transcending its jelly status to become a delightful condiment and ingredient.

• Serving: Its bright color and unique flavor make it a stunning accompaniment to a variety of dishes. Serve it chilled on buttered toast for a nostalgic breakfast or tea-time treat. It’s also fantastic as a topping for pancakes, waffles, or scones. For a more savory application, consider pairing it with baked brie, roast pork, or chicken. The contrast between the sweet-tart jelly and rich savory elements is simply divine.
• Storage: Properly stored, this jelly will keep well. In the refrigerator, it should last for up to 2-3 weeks. For longer storage, freeze it. Ensure your containers are freezer-safe and leave a little headspace for expansion. Frozen jelly will maintain its quality for up to 6 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

This data is an estimation and can vary based on specific product choices.

Nutrient	Amount per Serving	% Daily Value
Calories	151 kcal
Calories from Fat	1 kcal	1%
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	12.7 mg	0%
Total Carbohydrate	36.6 g	12%
Dietary Fiber	0.7 g	2%
Sugars	27 g	108%
Protein	2 g	4%

Note: Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

The beauty of this recipe lies in its adaptability. Don’t be afraid to experiment and make it your own!

• Fruit Combinations: While rhubarb and cherry are a classic pairing, feel free to explore other fruits. Fresh chopped strawberries can be used in place of rhubarb, or you can use a combination of both. A mix of rhubarb and raspberries would also be delightful.
• Gelatin Flavors: As mentioned, lemon or strawberry gelatin can be used in place of cherry. This opens up a world of flavor profiles. For an even more intense cherry flavor, you could use a dark sweet cherry pie filling.
• Citrus Zest: For a brighter, more complex flavor, consider adding the zest of one lemon or orange along with the almond extract. This adds a lovely aromatic quality.
• Spice It Up: A pinch of cinnamon or a tiny bit of ground ginger could add a warm, autumnal note, especially if you are using a more fall-inspired fruit combination.

FAQs (Frequently Asked Questions)

Q: Why does the rhubarb need to sit in sugar overnight?
A: This process, known as maceration, draws out the natural juices from the rhubarb, softening it and creating a syrupy base for the jelly.

Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can use frozen rhubarb. Thaw it completely and drain off excess liquid before proceeding with the recipe. You may need to adjust the cooking time slightly.

Q: My jelly doesn’t seem to be setting. What did I do wrong?
A: Ensure you brought the mixture to a rolling boil for at least 30-60 seconds to properly activate the gelatin. Also, make sure your refrigerator is set to the correct temperature, and avoid opening the door too frequently while it chills.

Q: Is this recipe suitable for vegetarians?
A: The standard gelatin packets are not vegetarian. You can substitute them with a vegetarian-friendly gelatin alternative if needed.

Q: How can I make this jelly less sweet?
A: While the sugar is crucial for texture and preservation, you can reduce it slightly (by about ½ cup) and perhaps increase the amount of rhubarb by 1-2 cups. The tartness of the rhubarb will help balance the sweetness.

Final Thoughts

This Rhubarb Cherry Refrigerator or Freezer Jelly is more than just a preserve; it’s a tangible piece of culinary history, a testament to the joy of seasonal bounty and simple, honest cooking. It’s the perfect way to capture the fleeting flavors of spring and enjoy them throughout the year. I encourage you to give it a try, to savor that first spoonful of bright, tangy-sweet goodness, and perhaps even to create your own cherished memories around this delightful jelly. Serve it with a cup of strong, black tea, or a crisp, dry sparkling wine, and let the flavors transport you. I’d love to hear how your batches turn out!