Traditional Rhubarb and Orange Jam Recipe
This traditional rhubarb jam is perfectly balanced with the zest and juice of fresh oranges, creating a tangy and sweet spread that’s ideal for toast or desserts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 2.75 lb rhubarb (trimmed and cut into 1/2-inch pieces)
- 2 cups granulated sugar
- 0.25 cup water
- 0.33 cup orange juice (no pulp)
- 1 tbsp orange zest
- 1 cinnamon stick
- 1 pinch salt
Instructions
- Prepare the rhubarb: Trim the rhubarb stalks and cut them into 1/2-inch pieces as indicated in the ingredients.
- Combine ingredients: In a large pot, add the rhubarb pieces, granulated sugar, water, orange juice, orange zest, cinnamon stick, and salt.
- Cook the mixture: Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar and prevent sticking.
- Simmer and thicken: Reduce the heat to medium-low and let the jam simmer uncovered, stirring occasionally, until it thickens and the rhubarb breaks down, about 45 minutes.
- Remove cinnamon stick: Once thickened to desired consistency, remove the cinnamon stick from the jam.
- Cool and store: Allow the jam to cool to room temperature before transferring it to sterilized jars for storage. Refrigerate and use within a few weeks.
Notes
- Use no-pulp orange juice for a smoother texture.
- Adjust sugar amount slightly based on sweetness preference and rhubarb tartness.
- Stir often during cooking to prevent burning.
- Ensure rhubarb is trimmed well to remove any tough ends.