Rhubarb and Orange Jam
This rhubarb and orange jam is the perfect summer jam! Sweet, tart and slightly bitter, a really addictive mixture that your family will love.
Servings: 4 jars
Calories: 618kcal
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.
Nutrition
Serving: 1whole jar | Calories: 618kcal | Carbohydrates: 159g | Protein: 2g | Sodium: 51mg | Fiber: 6g | Sugar: 144g