Traditional Rhubarb Jam with Orange Juice Recipe
This traditional rhubarb jam recipe combines the tartness of rhubarb with fresh orange juice and zest, balanced by cinnamon and a touch of salt for a delightful homemade preserve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Preserves
- 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
- Preparation: Begin by trimming the rhubarb and cutting it into 1/2-inch pieces. Measure out the sugar, water, orange juice without pulp, orange zest, and gather the cinnamon stick and pinch of salt.
- Cooking: Combine all the ingredients in a large pot over medium heat. Stir occasionally until the sugar dissolves. Bring the mixture to a boil, then reduce the heat and simmer until the rhubarb is soft and the jam thickens, about 45-60 minutes. Remove the cinnamon stick before bottling.
- Cooling and Storing: Let the jam cool completely before transferring it to sterilized jars. Seal and store in the refrigerator for up to several weeks or process further for shelf-stable storage.
Notes
- Use orange juice without pulp to ensure a smooth jam consistency.
- Remove the cinnamon stick before bottling to avoid overpowering the flavor.
- Allow the jam to cool completely to achieve proper set and consistency.