Rhubarb and orange jam is easy to make. It's a delicious twist on marmalade - sweet, tangy, and truly addictive!
Sweet and tangy orange and rhubarb jam with slightly bitter notes, this is really a successful combination, one of our favorite jams this season. We are already great rhubarb jam fans; rhubarb is plentiful around here, and it would be a shame not to use it as much as possible when in season.
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Check out these other mixes if you are looking for more rhubarb jam recipe ideas; they are all delicious: Strawberry Rhubarb (No Pectin) Jam, Blueberry Rhubarb Jam, Raspberry Rhubarb Jam, and Sugar-Free Rhubarb Jam. And learn What to Do with Rhubarb? (Bake, Cook, Preserve) - a full article all about dealing with rhubarb.
But what makes todayโs version special is that โmarmalade feeling.โ It is an utterly delicious orange jam, but milder, tangier, and more suitable for enjoying with the family on hot toast with a cup of tea on a lazy Sunday morning. And you could also try this pure Blood Orange Jam.
Recipe ingredients
Rhubarb: Only the stalks, not the leaves. Discard the leaves; they are poisonous!
Oranges: The same amount as rhubarb. You can replace one orange with one grapefruit; if you happen to have it, it adds slightly more bitter notes.
- Important tip: Weigh the oranges after peeling. You will need 500 g/ 1 lb of peeled oranges, so make sure you buy enough. 1 kg/ 2.2 lb. should be fine.
Pectin and lemon juice help set the rhubarb orange jam.
- Important tip: Always read the instructions on the packet of pectin. If they are different from mine, follow the instructions on the packet to ensure the recipe's success.
Sugar: The ratio of fruit and sugar is 2:1, which is the ratio I use most of the time. Even if rhubarb and oranges are both very tangy, there is (for me) absolutely no need for more sugar; I find this mixture perfect just as it is.
How to make orange rhubarb jam?
- Step #1: Discard the rhubarb leaves. Wash the stalks and chop them roughly - place in the food processor.
- Step #2: Peel the oranges with a small knife, also removing as much of the white peel as possible. Only remove the outer side of the white peel; you donโt have to separate the fillets. A little of the white peel remaining ensures that the jam is slightly bitter; if you remove everything, you will lose that taste.
- Tip: If you donโt want the jam bitter, you can remove all the white peel and only use the fillets. In this case, you will need a few more oranges to make the 500 g/1.1 lb. needed for the jam. But I recommend leaving some of the peel on; the jam is not too bitter; it just tastes amazing.
- Remove all the pits from the oranges. Then, place the roughly chopped citrus fruit in the food processor.
- Step #3: Process until smoother (to your liking). Pour the contents into a large pot.
- Step #4: Reserve 1 heaped tablespoon of sugar. Place it in a small bowl. Add pectin and mix well. Set aside until needed.
- Step #5: Add remaining sugar and lemon juice to the pot.
- Step #6: Bring the mixture to a boil while stirring often. Once it boils, set the timer to 3 minutes. Boil the jam vigorously while stirring continuously. After 3 minutes, whisk in the sugar pectin mixture. Make sure you stir thoroughly so that the pectin doesnโt clump. Boil, stirring continuously for another minute.
- Step #5: Transfer the rhubarb orange jam into sterilized jars. Use a jam funnel; it makes things so much easier. Clean the rims of the jars and close with the lid.
How to can the jam?
Can the jars in a water bath or a canner for 5 minutes if the jars were sterilized and for 10 if they were not. I prefer to sterilize them first.
Tips for canning
Use a jar lifter (the Amazon affiliate link opens in a new tab) to lower the jars into the hot water and then remove them from the canner; otherwise, you might burn yourself (Amazon affiliate link).
Leave some space between the jars; they should not touch each other.
When you place the jars in the canner, the water should be very hot but not boiling. Once the jars are inside, bring the water to a rolling boil.
Place the lid on the canner and only set the timer once the water boils.
Once the time is up, turn off the heat, but leave the jars in the canner for 5 more minutes.
Remove carefully with the jar lifter and place on towels on the counter. Let cool completely before moving.
Check that the jars are sealed by pressing down the lid with the finger. It should be firm. If it makes a popping sound, it means that it hasnโt sealed well. Place these ones in the fridge and consume them within the next couple of weeks.
How long to store?
When properly canned, the orange rhubarb jam will keep for at least one year in a dark cool place.
Rhubarb and Orange Jam
Ingredients
- 1 lb rhubarb 500 g
- 1 lb oranges 500 g, Note 1, 2
- 1 tablespoon powdered pectin 15 g, Note 3 โ important!
- 2ยฝ cups granulated sugar 500 g, divided
- Juice of ยฝ lemon
Instructions
Make the jam:
- Prepare rhubarb: Discard the leaves; they are poisonous. Wash, dry, and roughly chop the stalks. Place them in a food processor.
- Prepare oranges: Remove the thick orange peel and the outer white thin peel with a small knife. Remove all the pits. Chop roughly and place in the food processor.
- Process until smooth.
- Sterilize jars: Do it before starting to cook the marmalade. Place upside down on clean kitchen towels.
- Prepare pectin: Place pectin and 1 heaped tablespoon of the sugar in a small bowl. Mix well and set aside until needed.
- Cook: Pour the rhubarb-orange mixture into a large pot. Bring to a boil while stirring often. Once it comes to a rolling boil, set the timer to 3 minutes. Cook, stirring continuously. After 3 minutes, whisk in the pectin-sugar mixture. Make sure you stir well so that the pectin doesnโt clump. Boil for another minute while stirring continuously.
- Transfer the jam to the jars.
Can rhubarb orange jam:
- Can the jam in a canner for 5 minutes if the jars are sterilized and for 10 minutes if they are not. Once the time is up, let the jars in the canner for 5 more minutes. Remove carefully with a jar lifter and place on folded towels on the counter.
- Cool completely, undisturbed, on the towels. Check if the jars are sealed. Any jars that are not sealed should be kept in the fridge and consumed within 2 weeks or so.
Notes
- The oranges are weighed after the thick peel and the outer layer of white peel are removed. Donโt remove the white peel between the fillets unless you want no bitter notes in the jam.
- You can replace one orange with one grapefruit; it adds more bitter notes.
- Always use pectin according to the packetโs instructions. If the instructions regarding the needed amount of pectin, the way of using it, or the cooking times differ from mine, make sure you follow the instructions on the packet.
Michelle says
Hello there! Thank you for a detailed, well explained recipe. May I please know what is the jar size you used? 250 ml? Thank you once again!
Adina says
Hi Michelle. They were a bit smaller, I think about 150-200 ml.
Mrs. B says
Sorry, I just read the recipe itself. I see you answered more in the article.
Mrs. B says
You don't say when to add the rest of the sugar. Also, did you use the orange peel or just the orange sections of fruit????
John says
I made the jam using 1kg of peeled orange. It has turned out beautifully but not orange in colour like yours.
Did you make your jam using peel or orange flesh?
Adina says
The flesh.