Description
A sweet and tangy rhubarb jam enhanced with zesty orange juice, perfect for breakfast or snacks.
Ingredients
Scale
- 2.75 lb rhubarb, trimmed and cut into 1/2-inch pieces
- 2 cups granulated sugar
- 0.25 cup water
- 0.33 cup orange juice (no pulp)
- 1 tbsp orange zest
- 1 cinnamon stick
- 1 pinch salt
Instructions
- Prepare the rhubarb by washing and trimming the stalks, then cutting into uniform 1/2-inch pieces.
- Combine the chopped rhubarb, sugar, water, and a pinch of salt in a large pot. Let this mixture sit for about 15-30 minutes.
- Cook the mixture over medium heat, bringing it to a gentle boil while stirring frequently. Reduce heat to a simmer.
- Add the orange juice, orange zest, and cinnamon stick after about 15 minutes of simmering. Continue to cook until it thickens.
- Check for doneness by placing a spoonful on a plate and letting it cool to see if it gels slightly.
- Jar the jam by removing the cinnamon stick and pouring the hot jam into sterilized jars, leaving space at the top.
- Cool the jars at room temperature until cooled, then refrigerate for up to three weeks or can for long-term storage.
Notes
Adjust the sugar according to your taste and feel free to add other fruits like strawberries or spices like ginger for creative variations.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg