Description
A bright and fruity homemade preserve made with tart rhubarb and fresh oranges, simmered into a glossy jam with a perfectly balanced sweet citrus flavor.
Ingredients
Scale
- 4 cups chopped fresh rhubarb
- 2 large oranges, zested and juiced
- 3 1/2 cups granulated sugar
- 2 tablespoons lemon juice
- 1/4 cup water
Instructions
- Sterilize glass jars and lids in hot water and allow them to dry completely.
- In a large heavy-bottomed pot, combine the chopped rhubarb, orange zest, orange juice, granulated sugar, lemon juice, and water.
- Place the pot over medium heat and stir gently until the sugar dissolves completely.
- Bring the mixture to a gentle boil, then reduce the heat slightly and simmer for 30 to 35 minutes, stirring regularly.
- Continue cooking until the rhubarb softens completely and the jam thickens.
- Test the consistency by placing a small spoonful on a chilled plate. If it wrinkles slightly when pushed, the jam is ready.
- Remove any foam from the top for a smoother finish.
- Carefully spoon the hot jam into sterilized jars and seal tightly.
- Allow the jars to cool completely before refrigerating or serving.
Notes
- For a deeper citrus flavor, add extra orange zest.
- Store refrigerated jars for several weeks.
- Frozen rhubarb can be used after thawing and draining excess liquid.
- A pinch of fresh ginger adds warmth and complexity.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 78
- Sugar: 18g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: traditional rhubarb and orange jam, homemade rhubarb jam, citrus rhubarb preserve, old fashioned fruit jam, easy homemade jam recipe