- 2 pounds of rhubarb
- 5 cups sugar
- 2 oranges
- 1 package liquid pectin
Weigh, wash and dice your rhubarb in small pieces. They will retain size in final product, so I like mine very small so the jam is less chunky. Do what you prefer.
Zest one orange. You want to end up with about 2 tablespoons of zest. You could also use a fine cheese grater if you don’t have a zester.
After zesting, squeeze the juice from both oranges. You should end up with close to 1 cup of juice.
Combine orange juice, diced rhubarb and zest in a large stock pot and simmer covered for 3 minutes. Turn off the heat and leave this steam for another few minutes or until rhubarb is tender and becoming soft.
Add sugar. Bring to a boil while stirring.
When mixture is fully boiling add 1 package liquid pectin. Return to a boil and boil hard for 1 minute.
Skim foam if necessary.
Fill hot jars with hot jam leaving 1/4 inch head space.
Pack and process according to water bath canning instructions.
1/2 pints or pints:
- Process for 10 minutes if you are below 6000 ft elevation.
- Process for 15 minutes if you are above 6000 ft elevation.
In the photo, my batch looks a very beautiful orange color. I chose the reddest stems and used the very bottom of each stem where it goes into the soil – this pinkest part. This is what made it more orange and less green. Color isn’t a deal breaker for me, but be aware that green rhubarb, while tasting delightful, will make a different colored finished jam.