This orange rhubarb jam recipe is so unique and delicious. It’s a great change from the more common strawberry or grape—let us know how you like it!
Yield: about seven 8oz. Jars
Ingredients:
- 2 oranges
- 5 cups of finely chopped rhubarb
- 1 package (1.75 oz.) regular powdered fruit pectin
- 6 cups 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 one cup.
- In a large saucepan, combine orange juice, slivered orange peel, and rhubarb. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly, for one minute. Remove from heat and skim off foam.
- Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe the rims of the canning jars. Screw the bands down until resistance is met, then increase to fingertip-tight.
- Place the jars in the canner, ensuring that they are completely covered with water. Bring everything to a boil and process for 10 minutes. Remove the lid from the canner. Wait five minutes, then remove the jars to cool upright on a towel, and store them.
- Enjoy your orange rhubarb jam on toast, crepes, vanilla ice cream, and more!
No Comments