Monday, June 22, 2015

Orange Rhubarb Jam

So the previous owners obviously liked rhubarb. We have like 7 plants, three of which are huge.  Seriously huge.  So I have a surplus of rhubarb.  My solution is jam that I'll use as Christmas gifts. 
 
What I like about this one is that it uses a lot of rhubarb and only a little orange. It is actually surpassingly good, pretty much just tasting like orange marmalade.  
 
 
Modified from Mrs. Wages

6 cups chopped rhubarb
2 1/2 cups sugar
2 oranges, zested and juice
 
Have sterilized jars ready and waiting.

Combine rhubarb, sugar, orange juice and zest.  Place over high heat and bring to a boil, stirring regularly.  Once it is bubbling rapidly, reduce temperature to medium high and simmer for 15 to 20 minutes or until mixture has thickened considerably. 

Pour jam into sterilized jars.  Leave 1/4 inch headspace.  Wipe and place lids and rings and put into a canner for 10 minutes.

Makes 5-6 jelly jars worth (they said 2 pints....I did a double batch and got 11 jelly jars). 


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