Blog Post

Rhubarb Orange Jam

Lovely Rhubarb Orange Jam

I was given some rhubarb by a friend (thanks Liz!) and in looking up recipes in the Ball Complete Book of Home Preserving I found a recipe for Rhubarb Orange Jam.  I had just enough rhubarb to make it so I started chopping.  This jam went together very easily and is very, very delicious.  It reminds me a little of marmalade, it is more tart than sweet.


 

Rhubarb Orange Jam

 

From Ball Complete Book of Home Preserving – Makes about seven 8oz jars

2 oranges

5 cups finely chopped rhubarb

1 package regular powdered fruit pectin

6 cups granulated sugar

Prepare canner, jars and lids.  Using a vegetable peeler, remove peel from half of one orange.  Cut peel into very thin slivers, about 1 inch long, and set aside.  Squeeze juice from both oranges into a measure, adding water if necessary to yield 1 cup.  In a large, deep stainless steel saucepan, combine orange juice, slivered orange peel and rhubarb.  Whisk in pectin until dissolved.  Bring to a boil over high heat, stirring constantly.  Boil hard, stirring constantly, for 1 minute.  Remove from heat and skim off foam.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot jam.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.   Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait five minutes, then remove jars, cool and store.

 

Comments (2)

  1. Kitchen-Counter-Culture August 29, 2014 at 6:34 pm Reply

    This is a wonderful combo– included in an old time English country-woman farming cookbook that I have. Really traditional. Thank you for reminding me I’d like to make this maybe with the last of our rhubarb before the winter.

    1. Emma August 30, 2014 at 5:38 pm Reply

      I have already opened two jars to have on my toast, it is a really yummy jam. I hope you enjoy yours!

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