Orange Rhubarb Jam

Those of you that have Rhubarb growing in your yard or garden know the crazy amount of Rhubarb you can get! I have ONE plant and I am pretty sure it is going to take over my front yard.

What do do with all of this fresh Rhubarb?? I made some Strawberry Rhubarb Jam, but that is soooo expected. I found a recipe for Orange Rhubarb jam in the Ball Blue Book for Canning.

Let me tell you something, this jam is amazing. I. HATE. JAM. Seriously. But this stuff is like an orange SweetTart. Mmmmmmm...

The amount of rhubarb you choose to use is up to you. I will post the exact recipe, and you can go from there.

First you juice your oranges. You want to make sure you don't get any seeds in your juice (I know, duh!). It doesn't hurt to allow some of the orange pulp in. That just makes your jam more texture-y! Take some orange peel and scrape off the nasty white pith and slice it up nice and thin and throw that in, too!

Wash and dice your rhubarb. Do NOT use the leaves unless you want to make deadly jam.

Put this in your pot, bring it to a simmer and simmer for 3 minutes with the lid on. This allows the rhubarb to soften a bit.

 

 



Next you will add the pectin and the sugar. I did not put a picture of the sugar because I didn't want to freak anyone out due to the HUGE amount of sugar I used in this batch. (about 7 pounds)

 

Put the sugar in and stir until dissolved.





 

 

See how much fuller the pot is after I added the sugar!!?! Once the sugar is dissolved, bring your mixture to a hard boil for 1 minute, making sure to stir constantly. Remove from heat, and ladle into hot jars. Process in a boiling water canner for 10 minutes.

 

Let me say again that this stuff is super good.