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Rhubarb Orange Jam

Submitted by: dreamingofpoultry on October 6, 2011
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Rhubarb Orange Jam

The citrus flavor from the orange juice is the perfect complement to the bitter rhubarb.

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Difficulty: Easy

Servings: 3 (1/2 pint) jars

Cook Time: BWB 15 min  


6 Cups Rhubarb, chopped
1/3 Cup Orange Juice
2 Cups Sugar
1/2 Cup Water
2 tsp Orange Zest
12-15 Drops Red Food Coloring (optional)


Chop rhubarb. Combine all ingredients except food coloring and bring to a boil. Cook over medium heat stirring occasionally until desired consistency (about 20 minutes). During the last minute of cooking add food coloring. Ladle into sterile jars and secure the lids. Process the jars in a boiling water canner for 15 minutes.

Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving

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  1. 9-4

    I made this today with the rest of my rhubarb from my garden. I was a bit nervous about the orange/rhubarb combo but it’s excellent. The orange is not overpowering at all. It doubled really good and I ended up with 7 jars. Another jam favorite!

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