Easy to make rhubarb and orange jam, 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.
Check out these other mixes if you are looking for more rhubarb jam recipe ideas; they are all delicious: Strawberry Rhubarb (No Pectin), Blueberry Rhubarb, Raspberry Rhubarb, and Sugar-Free Jam. And learn What to Do with Rhubarb? (Bake, Cook, Preserve) - a full article all about dealing with rhubarb.
But what makes today’s version special is that “marmalade feeling.” An utterly delicious orange jam, but milder, tangier, more suitable for enjoying it with the family, on hot toast with a cup of tea on a lazy Sunday morning. And you could also try this pure Orange Jam.
What do you need?
- Only the stalks, not the leaves. Discard the leaves, they are poisonous!
- 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/ 1.1 lbs. peeled oranges, so make sure you buy enough of them. 1 kg/ 2.2 lb. should be fine.
- It helps 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 make sure that the recipe is successful.
- 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?
- Discard the rhubarb leaves. Wash the stalks and chop them roughly—place in the food processor.
- 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 don’t 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 don’t want the jam to be bitter, you can remove all the white peel and only use the fillets. In this case, you will need a few more oranges to come up with 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.
- Make sure to remove all the pits in the oranges. Then, place the roughly chopped citrus fruit in the food processor as well.
- Process until smoother (to your liking). Pour the contents into a large pot.
- Reserve 1 heaped tablespoon of sugar. Place it in a small bowl. Add pectin and mix well. Set aside until needed.
- Add remaining sugar and lemon juice to the pot.
- 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 doesn’t clump. Boil, stirring continuously for another minute.
- Transfer the rhubarb orange jam into sterilized jars. Use a jam funnel; it makes things so much easier (Amazon affiliate link). 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 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.
- The water in the canner should be very hot but not boiling when you place the jars inside it. Bring the water to a rolling boil once the jars are inside.
- 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 hasn’t 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.
More jam recipes?
Rhubarb and Orange Jam
- 500 g/ 1 lb. rhubarb
- 500 g/ 1 lb. oranges Note 1, 2
- 15 g/ 0.5 oz/ 1 tablespoon powdered pectin Note 3 – important!
- 500 g/ 1 lb./ 2 ½ cups granulated sugar divided
- Juice of ½ lemon
- 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 doesn’t clump. Boil for another minute while stirring continuously.
- Transfer the jam to the jars. Using a jam funnel makes things easier (Amazon affiliate link).
- Can: 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. Read the blog post for more information on canning (Amazon affiliate link).
- Cool: Let cool completely, undisturbed, on clean 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.
- Weighed after removing the thick peel and the outer layer of white peel. 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.
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?
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????
Mrs. B says
Sorry, I just read the recipe itself. I see you answered more in the article.