Rhubarb-Orange Jam
This rhubarb-orange jam is the perfect way to enjoy tart rhubarb flavor throughout the year. The sweetness of the orange compliments the tart rhubarb for a jam that can be used on all kinds of pastries or breads.
Ingredients
- 2 1/2 lbs rhubarb sliced into 1/4-inch pieces
- 2 oranges, juiced (should be 1 cup - add water if needed) Then remove the peel of just one of the oranges. Cut away the bitter pith and slice it into small ribbons. I used twice as much orange zest as the recipe called for.
- 6 tbsp Ball pectin
- 6 cups sugar
Instructions
- In a large pot (I used a copper jam pot from Mauviel) cook the juice, rhubarb and zest until the rhubarb is tender. Add the pectin and let it come to a boil for 1 minute. Add the sugar and bring back to a boil for another minute.
- Prepare the jars and lids as the packaging suggests. I highly recommend that you read the Ball Blue Book and find out how to safely handle all the equipment. Maybe it was all of the food safety classes I had to take in culinary school, but I find it all rather interesting and essential to understand. You will want to get yourself some handy jar lifters, to get the boiling hot jars out of the water. I did it with regular tongs and wish I hadn't.
- Fill the jars, clean the rim and put the lids on. Having a funnel would have made this way easier and cleaner, but my ladle did a pretty good job.
- Lower the jars into the canning pot. Cover and bring to a boil for 10 minutes. Remove the lid, turn off the heat and let the jars sit for 5 minutes in the water before removing.
- Let the jars sit at room temperature until cool, don't test the tops, they will make a popping sound as they cool. Label your rhubarb-orange jam so that you will remember what you've created after a few months in the pantry.