How to Can Orange & Rhubarb Jam
While rhubarb may not be that sweet, this jam definitely is! The tart flavor of rhubarb is mellowed with the addition of sugar and is a great, spreadable texture!
Servings 7 jam jars
Calories 44kcal
Equipment
- 7 jam jars
Ingredients
- 8 cups rhubarb chopped
- 4 cups granulated 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.
Video
Notes
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
Soon after removing the jars from the water bath, you should hear the “ping” of the jars sealing, which is such a good feeling!
Nutrition
Serving: 1tbsp | Calories: 44kcal
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