I haven’t had rhubarb jam in years, but I remember loving it as a child. I always asked for rhubarb jam on my sandwich. Our rhubarb is so plentiful this year I decided to can up a batch of rhubarb jam for myself. I’ve made a lot of different jellies and jam but had never tried making rhubarb jam before.
Rhubarb jam is easy to make and deliciously sweet. It doesn’t set up as firm as some jams might, but it tastes great and it’s firm enough to use. You’ll find it a great addition to your breakfast and lunch table.
Ready to get started? Here’s the recipe:
2 1/2 pounds of thinly sliced rhubarb (I used the food processor slicing attachment)
1 cup orange juice
1 tablespoon dried orange peel
1 box Sure-Jell pectin
1/2 teaspoon butter (optional)
6 1/2 cups sugar
Prepare your water bath canner. Make sure your jars and lids are clean and put your lids in a small bowl of hot (not boiling) water. Your jars should be in simmering water to keep them hot.
Heat sliced rhubarb, orange juice and orange peel on stove over medium to high heat, stirring frequently. Simmer for 5 minutes, or until the rhubarb is softened. Measure out your sugar and have it ready in a bowl to add all at once. Add Sure-Jell and butter (if using, butter reduces foaming) to the rhubarb. Keep stirring until it returns to a full rolling boil. Add sugar and boil for exactly one minute, stirring constantly. Remove from heat. Skim off foam with a spoon.
Remove your hot canning jars from the water and ladle the jam into the jars. Leave 1/4-inch headspace. Carefully clean the rims of your jars so you achieve a proper seal. Place lids and rings on jars (finger tighten rings) and place jars in your boiling water bath. Boil in the canner for 10 minutes. Turn off heat, remove cover and let canner sit for 5 minutes. Remove jars and place on a towel. Let sit for about 24 hours. My yield was the equivalent of 9 pints. We had some on waffles for Sunday breakfast in place of syrup – delicious!