Canned Rhubarb Jam
Made with a few fresh ingredients, including citrus and fruit, this rhubarb jam is the essence of spring! To make it last longer, a quick water bath on the stove is super simple!
Servings: 7 8-oz jars
Equipment
- 1 jam jars
Ingredients
- 4 lb rhubarb chopped into ½-inch thick pieces
- 3 cups granulated sugar
- 1 ½ tbsp lemon zest
- 3 tsp orange zest
- ⅓ cup fresh lemon juice
- ¼ cup fresh orange juice
- red gel coloring to preference (optional)
Instructions
- In a large heavy-bottomed stockpot, combine the chopped rhubarb, sugar, lemon zest, orange zest, lemon juice, and orange juice. Bring to a rolling boil over medium heat. Keep at a low boil, stirring occasionally for 15 minutes.4 lb rhubarb, 3 cups granulated sugar, 1 ½ tbsp lemon zest, 3 tsp orange zest, ⅓ cup fresh lemon juice, ¼ cup fresh orange juice
- Remove from the heat and strain the juice. Reserve the rhubarb. Return the strained juice to the stockpot and cook until the temperature reaches 221°F.
- Once at the correct temperature, add the reserved rhubarb back to the juice and return to a boil. Cook for 2 minutes just to heat the rhubarb. Then add a small amount of red gel coloring (if wanting to boost the red color) and stir until combined.red gel coloring
- For canning: Immediately pour the hot jam into warm sterilized jars, leaving ¼-inch headspace. Wipe the rims of the jars with a clean cloth and add the lids and rings according to the manufacturer's instructions.
- Boil in a water bath: 10 minutes for 8-oz jam jars and 15 minutes for pint jars. Remove from the water bath and cool on a rack for 24 hours before removing rings. Store for up to one year.
Video
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Nutrition
Serving: 1tbsp | Calories: 24kcal