Drinks & Beveragescreativecanning
Rhubarb Orange Jam
Rhubarb Orange Jam is a bright, tangy spring preserve made with fresh rhubarb, real orange juice, and thin slivers of peel for extra citrus depth. It cooks quickly, sets reliably with boxed pectin, and is perfect for stocking the pantry with a jar that tastes like warm weather.
👥 48 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
If canning, prepare a waterbath canner, jars, lids and rings before you start making the jam.
2
Wash rhubarb and oranges. Trim rhubarb ends and chop into 1/2-inch pieces. Halve oranges, remove seeds, and juice to measure 1 cup. From half of one orange, remove peel, scrape away pith, and slice peel into thin slivers.
medium oranges (juice to measure 1 cup, plus peel from half an orange cut into thin slivers, pith removed)2
3
Combine rhubarb, orange juice, and orange peel slivers in a large saucepan. Cover and simmer about ⏱️ 3 minutes, until rhubarb is tender.
4
Stir in pectin and bring the mixture to a boil over medium-high heat. Add sugar and stir until dissolved. Bring to a full rolling boil and boil hard for ⏱️ 1 minute, stirring constantly. Remove from heat and skim foam if needed.
sugar6 cups
5
Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles, wipe rims, and apply two-piece lids to fingertip tight.
6
Process jars ⏱️ 10 minutes in a boiling water bath canner, or ⏱️ 15 minutes if above 6,000 feet in elevation. Cool 12 to ⏱️ 24 hours, then check seals and store.
Nutrition Facts
calories
109 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
26 g
sodium Content
4 mg
protein Content
0.3 g
carbohydrate Content
28 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.04 g
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