This rhubarb and orange jam is sweet, tangy, and slightly bitter, somewhere between a classic jam and a citrus marmalade.
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.
This preserve is especially nice during spring, when rhubarb is in season and perfect for preserving. If you enjoy making rhubarb jams, try Strawberry Rhubarb Jam Without Pectin, Blueberry Rhubarb Jam, Raspberry Rhubarb Jam, or Sugar-Free Rhubarb Jam.
For more sweet and savory rhubarb ideas, see these Rhubarb Recipes.
Ingredients: 5 | Prep Time: 15 minutes | Cook Time: 4 minutes | Servings: 4 jars | Difficulty: Easy
Jump to recipe
Recipe ingredients
Rhubarb: Use rhubarb stalks only and discard the leaves; they are poisonous.
Oranges: You will need the same amount of oranges as rhubarb. Weigh the oranges after peeling. You need about 500 g/ 1 lb of peeled oranges.
- Removing only part of the white peel gives the jam a pleasant, slight bitterness similar to marmalade.
- If you prefer a sweeter jam without bitter notes, remove all the white peel and use only the orange flesh.
- You can also replace one orange with a grapefruit for a slightly deeper citrus flavor.
- You can also try this Blood Orange Jam if you enjoy citrus preserves.
Pectin and lemon juice help the jam set properly. Always follow the instructions on your packet of pectin if they differ from the recipe.
Sugar: The fruit-to-sugar ratio is 2:1, which keeps the jam bright and fruity without making it overly sweet.
See the recipe card for full ingredient information and quantities.
How to make orange rhubarb jam?
- Step #1: Wash and roughly chop the rhubarb.
- Step #2: Peel the oranges, removing most of the thick white peel. Remove the seeds and chop roughly.
- Step #3: Process the fruit in a food processor until it reaches your preferred consistency. Transfer everything to a large pot.
- Step #4: Mix the pectin with 1 heaped tablespoon of sugar in a small bowl.
- Step #5: Add the remaining sugar and lemon juice to the fruit mixture.
- Step #6: Bring everything to a rolling boil while stirring often. Boil for 3 minutes, then whisk in the pectin mixture. Continue boiling and stirring for 1 more minute.
- Step #7: Pour the hot jam into sterilized jars. Wipe the rims clean and seal immediately. A jam funnel makes filling the jars much easier.
How to can the jam?
Process the jars in a water bath or canner:
- 5 minutes for sterilized jars
- 10 minutes for non-sterilized jars
The water should be very hot when adding the jars, but not yet boiling.
Once the jars are inside:
- Bring the water to a rolling boil
- Cover with a lid
- Start timing only once the water boils
When finished:
- Turn off the heat
- Leave the jars in the water for 5 minutes
- Remove carefully and cool completely
Check the seals once cooled. If a lid pops or flexes, refrigerate that jar and use it first.
Tips for canning jam
Leave a little space between the jars in the canner so they do not touch each other.
A jar lifter makes handling hot jars much safer and easier.
Check out these recipes for Canning Rhubarb or Rhubarb Butter, too; they're perfect for the season.
How long to store the jam?
Store properly sealed jars in a cool, dark place for up to one year or longer.
Once opened, refrigerate the jam.
Rhubarb and Orange Jam
Ingredients
- 1 lb rhubarb
- 1 lb oranges Note 1, 2
- 1 tablespoon powdered pectin Note 3 - important!
- 2½ cups granulated sugar divided
- Juice of ½ 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.1 lb rhubarb
- 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.1 lb oranges
- 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.1 tablespoon powdered pectin + 1 tablespoon of the measured sugar
- Cook: Pour the rhubarb-orange mixture into a large pot. Add sugar and lemon juice to the pot. Bring to a boil while stirring often. Once it comes to a rolling boil, set the timer to 3 minutes. Cook, stirring continuously.2½ cups granulated sugar + Juice of ½ lemon
- Add pectin mixture: After 3 minutes, whisk in the pectin-sugar mixture. Make sure you stir well so that the pectin doesn't 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. Don't 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 packet's 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.