Description
A simple and sweet rhubarb jam with a zesty kick from orange juice, perfect for spreading on toast or elevating desserts.
Ingredients
- 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: Wash and trim the rhubarb stalks, cutting them into 1/2-inch pieces.
- Combine ingredients: In a large pot, mix chopped rhubarb, sugar, water, and a pinch of salt. Let sit for 15-30 minutes.
- Cook the mixture: Place the pot over medium heat until it reaches a gentle boil. Stir frequently to prevent sticking. Reduce heat to a simmer once boiling.
- Add orange juice and spice: After 15 minutes of simmering, add orange juice, orange zest, and cinnamon stick. Cook for 20-30 minutes until thickened.
- Check for doneness: Place a spoonful on a plate; if it gels up slightly, it’s ready.
- Jar the jam: Remove from heat, discard the cinnamon stick, and pour the jam into sterilized jars, leaving space at the top.
- Cool and store: Allow jars to cool to room temperature before refrigerating.
Notes
Use fresh rhubarb for the best flavor. Properly sterilize jars to avoid spoilage.