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READY IN 55 mins

Rhubarb Jam

Read Reviews (52)

"A Rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!" — CHOLLOW

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 2 pints Change Servings

2 1/2 pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest

1/3 cup orange juice
1/2 cup water

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Directions

In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools. Ladle into hot sterile jars, and seal with lids and rings. Store in the refrigerator.

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PREP 10 mins
COOK 45 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 26, 2009

I followed this recipe exactly and it turned out perfect and tastes delicious. I got four half pint jars. It might help to know that 1 lb. of rhubarb=3 c. chopped (found this info on this site, rhubarb info.) I can hardly wait for next year's rhubarb, will definately make again.

—Connieb

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Most Helpful Critical Review

Jul 01, 2008

Apparently orange peel & juice is very high in natural pectin and causes this recipe to jell. I've also read that apples are high in pectin. I think I will try a test. One w/ apples and one w/ oranges to see which taste I prefer and whether they set the same.

—pigtails317

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56 Ratings

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May 29, 2008

I love Rhubarb, but don't care to mess it up with berries or anything. This jam, with the added orange zest, and I use fresh squeezed orange juice from that orange that I grate, adds that little something special. My daughter loves it so much, she eats it with a spoon. It's too good to waste on bread. I put a drop or two of red food coloring in it, and watch it carefully, as the cooking time is too long. I usually watch it and can tell when it's ready, about 20 minutes after it comes to a boil. Yum !

—DEBI EMILEE

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Jul 07, 2008

This was the first time I made jam. It was simple and it turned out amazing! THe only thing I did different was omit the water and mixed the sugar and rhubabrb & let it stand in the ffridge for several hours (It was an unintentional necessity). I gave my mom a jar and she had it gone that night.

—stuntlady

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Aug 02, 2005

I was trying to find a good pectin recipe because I've never been a fan of using jell-o in a jam. This one uses neither and it works wonderfully! I used 1/3 c orange juice concentrate instead of the juice and zest because it didn't have enough orange flavor (and I forgot to buy an orange). I think 1/3 c concentrate was too much though! Next time maybe 1/4 c.

—cthomasgirl

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Mar 28, 2008

This is the best recipe. I however added a little cinnamon and about 1/2 package of pectin to thicken it..I tried it without the orange juice once and it wasn't as good. Thanks for the great recipe.

—SHANNONMS1

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Aug 10, 2009

Super yummy. I have an excess of rhubarb in my freezer and was wondering what to do with it when I came across this recipe. I had roughly 24 cups of rhubarb and got almost 10 - 500ml jars from 2 batches. I bag my rhubarb in 8-cup bags which is roughly the 2lbs as the recipe stated. I used the suggestion of orange juice concentrate as my oranges didn't yield that much juice. I also cut back on the sugar, adding half stirring and then adding more until I got it right sweet/tart flavor I like. I perked up the color by adding some red food coloring too. It took awhile to make, but all in all, this is a keeper in my new jam recipe box.

—NET10

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Jun 29, 2009

This jam is the perfect balance of sweet and tang. I made the recipe using 3 lbs. of rhubarb and adding 1/4 cup more sugar and a few dashes of cinnamon. I think this made for a more jammie consistency (adding more rhubarb).Fresh orange juice and zest is the key. I zested my orange over the pot to get those essential oil in the pot as well. I also figured if I was going to take the time to make jam I might as well process it in jars as well. I did that by sterilizing the jars then filling the hot jars with the hot jam and topping the jar with the lid and ring and processing the jars in a boiling hot water bath for 15 minutes. This is an excellent recipe I will make this again.Thanks!:)

—melissa.507

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Nutrition

Calories
57 kcal
3%

Carbohydrates
14.4 g
5%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.7 g
3%

Protein
0.3 g
< 1%

Sodium
1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Jam

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 57
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 1mg < 1 %
** Potassium 108mg 3 %
** Total Carbohydrates 14.4g 5 %
** Dietary Fiber 0.7g 3 %
** Protein 0.3g < 1 %
** Sugars 13.1g
** Vitamin A < 1 %
** Vitamin C 7 %
** Calcium 4 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.