Last year I ordered the newest edition of “The Ball Blue Book – Guide To Preserving”, and had fun looking at recipes and getting ideas for jams. The first recipe I used from the book was for Rhubarb-Orange Jam, and boy, was I was surprised at just how GOOD it tastes!
The recipe made 7 half-pint jars, so I had plenty for our pantry and a few to give away to friends! I didn’t take photos while making this jam, but I really did make it, and it REALLY is delicious! I enjoyed being able to use rhubarb from our garden to make this jam!
The recipe only has 4 ingredients… if you’ve made jam and canned it before, it is pretty “textbook” jam making. I recommend following all basic USDA guidelines for canning, as a matter of precaution.
The flavors in this jam are very delightful… a little citrus from the orange nicely compliments the slightly tart flavor of the rhubarb to provide a delicious topping for toast, muffins, etc. I hope you consider tying this recipe… and I truly hope you enjoy it! Have a fantastic day!
Recipe Source: “Ball Blue Book – Guide To Preserving”, copyright 2014, Hearthmark, LLC (dba Jarden Home Brands), page 54.
- 2 1/2 pounds fresh rhubarb (between 10 and 18 stalks, depending on size)
- 2-3 medium navel oranges
- 6 Tablespoons Ball Classic Powdered Pectin
- 6 cups granulated sugar
- Prep the rhubarb and oranges. Wash and drain rhubarb, then cut off the leafy tops and the root ends from the rhubarb stalks. Discard. Slice rhubarb into 1/2 inch chunks. Rinse oranges. Cut them in half and take out the seeds. Juice the oranges (you will need 1 cup of fresh squeezed orange juice) Remove the peel from one of the orange halves. Remove the white part (pith) from the peel. Slice the peel into very thin little pieces.
- Place the chopped rhubarb, fresh squeezed orange juice and orange peel slivers in a large saucepan. Cover the pan, and cook on a low simmer for about 3 minutes (the rhubarb should be tender when done). Stir in 6 Tablespoons of pectin powder, and stir until fully mixed. Turn the heat up to medium-high, and cook jam mixture until it comes to a boil. Once it reaches a full boil, add the sugar to the pan all at once, stirring well, until the sugar dissolves. Continue cooking the jam until the mixture reaches a FULL ROLLING BOIL (meaning it continues to boil even when stirring). Boil this for 1 minute. stirring constantly while boiling. After one minute, remove the pan from the heat. Use a spoon to skim off any foam that has appeared on top of the jam mixture (and discard).
- Canning jars should be sterilized and preheated before filling. Ladle hot jam mixture into your prepared, hot canning jars. Leave 1/4 inch headspace for each jar. Remove any air bubbles by running a plastic utensil down through jam. Completely wipe the jar rim clean. Put the jar lid and ring on jar. Tighten lid to fingertip tight. Place jars on rack in hot water bath canner over simmering water (180 degree F). Repeat with remaining jars.
- Make sure jars are on rack in simmering water. Water should cover the top of the jars by an inch. (Add boiling water to pan if necessary to completely cover tops of jars). Turn the heat to medium-high. Put a lid on the canner and bring it to a rolling boil. Once boiling, process jars (1/2 pint) for 10 minutes. Turn the heat off and take the lid off the pan. Let the jars sit in pan for 5 minutes to slightly cool. Remove jars from canner (don't try to re-tighten the lids if they have loosened up). Let the jars cool on a dish towel on the counter for 12 hours (don't put hot jars right onto countertop). You should hear each jar "ping" as it seals. Check jars for secure seal after they have cooled for 12 hours. Label jars and store.