Reviewed: Aug. 9, 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.

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NET10

Cooking Level: Expert

Home Town: Innisfail, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 6, 2009

Loved this, I made one batch with half of the zest (all I got from the orange) and it was good, made another batch without the zest because I did not have any more oranges and it was good too. The batch with the zest turned out more brown in color and the batch without was more green, not sure why but both tasted good. This is my rhubarb jam recipe from now on!

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AINSLEYSMOM

Cooking Level: Intermediate

Living In: Bismarck, North Dakota, USA

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Reviewed: Aug. 5, 2009

Very good recipe. More of a fruit spread though, still good.

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Donna

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Jul. 4, 2009

I love the pure tart taste of the rhubarb in this recipe. The fresh orange juice added a little zing!

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cole0177

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Reviewed: Jun. 28, 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!:)

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melissa.507

Cooking Level: Expert

Living In: Kilkenny, Minnesota, USA

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Reviewed: 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.

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Connieb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Jun. 19, 2009

Perhaps I didn't have the full amount of rhubarb, but this had too much orange flavor for me. It set up perfectly, though. I would leave out some of the sugar to make it more tart, but that could really vary depending on your rhubarb.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Jun. 10, 2009

This is so delicious. Sweet and tangy at the same time. The consistency was more like preserves than jam, but I loved it.

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marigaux22

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Reviewed: Jun. 1, 2009

Really tasty, but it didn't "jam" up. More of a fruit sauce. I suspect it's due to the long cooking time and will try it with a shorter cook time and a bit of pectin. But the taste is really great!

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RACHELBECK

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 24, 2009

Yummy - I like it more tart than sweet so next time I will use less sugar.

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Carole

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Reviewed: May 8, 2009

I love it! The orange is great and it cooked up just perfect. Great Rhubarb flavor and not too sweet. I got 6 cups of jam.

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squarepear

Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

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Reviewed: Sep. 22, 2008

Excellent! Be sure to use fresh orange juice if you can, it makes a world of difference. My test batch went quickly, so I can't wait until next rhubarb season.

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Suzy Homemaker

Cooking Level: Expert

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Reviewed: Jul. 12, 2008

Flavor is slightly tart - yum! Recipe is a little thin for my preference as written.

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Joy E.

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Reviewed: Jul. 7, 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.

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stuntlady

Cooking Level: Intermediate

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Reviewed: Jul. 1, 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.

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pigtails317

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Reviewed: 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 !

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: 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.

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SHANNONMS1

Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA

Living In: Silverdale, Washington, USA

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Reviewed: Oct. 1, 2007

Tart and tasty, with great rhubarb flavour!

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BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Nov. 4, 2005

This recipe made more of a fruit spread than a jam in consistency for me. Very yummy!

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Cheryl H

Cooking Level: Expert

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Reviewed: Aug. 2, 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.

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