Be prepared for a few – ok, a lot – of rhubarb recipes. Maybe you aren’t as used to this spring fruit (which is actually a vegetable) as I am. But growing up in southeast Iowa, this is such a common staple spring item. The garden sends forth so much and in order to be economical, people found many ways to use it: a la, this rhubarb jam!
Thankfully I love it and I hope you learn to appreciate it as well if you aren’t used to it already. This is my grandma’s amazing rhubarb jam. Any jam is good, but this one is special. A secret ingredient of orange slice candy flavors and gives body to the jam, making it one of a kind.
I love to make both small and regular-size jam jars of this and give them as gifts. These make wonderful housewarming and hostess favors – that is, if you have any left to give away!
What how to can rhubarb jam for all my tips
Watch my canning 101 video to make sure you’re prepared for sealing the jars.
If (and when!) you make this jam, leave me a comment and rate the recipe, letting me know how it turned out. I always love to know how the canning experience is for others!
How to Can Orange & Rhubarb Jam
Ingredients
- 8 cups rhubarb chopped
- 4 cups sugar
- 1 lb orange slice candy finely chopped
- red food coloring
Instructions
- Place rhubarb and sugar in large heavy-bottomed stock pot or jam pan. Bring to a rolling boil: a boil that cannot be stirred down with a spoon. Boil for 5 minutes.
- Add prepared orange candy and boil for an additional 5-10 minutes until the desired consistency is reached. This can depend on the boil’s strength.
- Depending on the variety of rhubarb, the resulting color can be undesirable. To liven this up, add 3-5 drops of red food coloring to give a red tint.
- Test the consistency by placing a small amount of jam on a plate and put it in the freezer to cool quickly. After a minute or two, remove to see how firm and thick the jam is.
- Ladle hot jam into prepared jam jars. Clean rims with hot water and place on lids and rings. Put in boiling water bath for 10 minutes. Remove and let sit undisturbed for 24 hours.
Notes
- Soon after removing the jars from the water bath, you should hear the “ping” of the jars sealing, which is such a good feeling!
Thank you so much for the recipe. I didn’t see it on the page.
Great recipe!
Wow! I just made this jam. I honestly think it is my new favorite. Honestly! Thank you so much for sharing. It will be a yearly must make.
Can I use frozen rhubarb in this recipe?