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Rhubarb and Orange Jam

This rhubarb and orange jam is the perfect summer jam! Sweet, tart and slightly bitter, a really addictive mixture that your family will love.

Prep Time
15 mins
Cook Time
15 mins
Total Time
19 mins
Servings: 4 jars
Calories: 618 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 lb rhubarb 500 g
  • 1 lb oranges 500 g, Note 1, 2
  • 1 tablespoon powdered pectin 15 g, Note 3 – important!
  • 2½ cups granulated sugar 500 g, divided
  • Juice of ½ lemon

Instructions

Make the jam:
    Cup of Yum
  1. Prepare rhubarb: Discard the leaves; they are poisonous. Wash, dry, and roughly chop the stalks. Place them in a food processor.
  2. Prepare oranges: Remove the thick orange peel and the outer white thin peel with a small knife. Remove all the pits. Chop roughly and place in the food processor.
  3. Process until smooth.
  4. Sterilize jars: Do it before starting to cook the marmalade. Place upside down on clean kitchen towels.
  5. Prepare pectin: Place pectin and 1 heaped tablespoon of the sugar in a small bowl. Mix well and set aside until needed.
  6. Cook: Pour the rhubarb-orange mixture into a large pot. Bring to a boil while stirring often. Once it comes to a rolling boil, set the timer to 3 minutes. Cook, stirring continuously. After 3 minutes, whisk in the pectin-sugar mixture. Make sure you stir well so that the pectin doesn’t clump. Boil for another minute while stirring continuously.
  7. Transfer the jam to the jars.
Can rhubarb orange jam:
  1. Can the jam in a canner for 5 minutes if the jars are sterilized and for 10 minutes if they are not. Once the time is up, let the jars in the canner for 5 more minutes. Remove carefully with a jar lifter and place on folded towels on the counter.
  2. Cool completely, undisturbed, on the towels. Check if the jars are sealed. Any jars that are not sealed should be kept in the fridge and consumed within 2 weeks or so.

Notes

  • The oranges are weighed after the thick peel and the outer layer of white peel are removed. Don’t remove the white peel between the fillets unless you want no bitter notes in the jam.
  • You can replace one orange with one grapefruit; it adds more bitter notes.
  • Always use pectin according to the packet’s instructions. If the instructions regarding the needed amount of pectin, the way of using it, or the cooking times differ from mine, make sure you follow the instructions on the packet.

Nutrition Information

Serving 1whole jar Calories 618kcal (31%) Carbohydrates 159g (53%) Protein 2g (4%) Sodium 51mg (2%) Fiber 6g (24%) Sugar 144g (288%)

Nutrition Facts

Serving: 4jars

Amount Per Serving

Calories 618

% Daily Value*

Serving 1whole jar
Calories 618kcal 31%
Carbohydrates 159g 53%
Protein 2g 4%
Sodium 51mg 2%
Fiber 6g 24%
Sugar 144g 288%

* Percent Daily Values are based on a 2,000 calorie diet.