Rhubarb and Orange Jam Recipe
This rhubarb and orange jam recipe is easy, requires no pectin, and may be used in a variety of ways.
Equipment
- 6 Half-pint canning jars, lids and bands
- 1 Large boiling water bath canner
- 1 Small metal saucepan with lid
- 1 Large ladle
- 1 Set of canning tools optional
- 1 food processor
Ingredients
- 5 cups fresh or frozen rhubarb chopped into bite-size pieces
- 2 oranges peeled
- 5 cups sugar
- 1 teaspoon ground cinnamon optional
- ½ teaspoon ground cloves optional
Instructions
- Set six canning bands (some call them rings) aside, near where you will be filling the jars.
- Place the six glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high.
- Place six jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low. I’ve always been told not to let the water come to a boil.
- Chop the rhubarb into bite-sized pieces.
- Zest the oranges, peel, discard the peels, and chop up the fruit in a blender or food processor.
- Put the chopped rhubarb, the orange zest, chopped oranges and sugar in the large pot and cook over low heat. Slowly bring the mixture to a boil. If you want a spicy jam, add the cinnamon and cloves. Cook the mixture for about 35 minutes until it thickens.
- Remove the boiling mixture from the heat. I like to place mine by the sink on a wooden bread board. Using tongs, if you have them, lift hot jars out of hot water and place the jars in the sink next to the pot of hot jam mixture.
- Ladle hot jam into jars, leaving 1/4 inch headspace. Once all jars are filled, wipe jar rims. Place lids and bands on jars. Adjust until they are fingertip tight.
- Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch. Bring the water to a boil and process the jars for 10 minutes, adjusting for altitude.
- When processing is done, remove the jars (again using a jar-lifter, if you have one) and place on a towel to absorb the drips and to cool.
- If all has gone as it should, you should hear the jars seal as they cool. When they are cool, press the center of each lid. They should not flex.
- Label and store the jars in a cool, dry place. The quality is best if used within 12 months. Refrigerate any jars once opened. Scrumptious!
Notes
Calories given are per 1 tablespoon of jam.