Rhubarb Orange Jam: Canning Recipe & Guide
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Canning season is officially here! The fruit is beginning to ripen here in the northern United States, and that means we are about to begin the jam and jellying season. Hooray! The first jam of the season this year was this delightful rhubarb orange jam. It’s one of my favorites! While strawberry rhubarb is the typical flavor combination that you might expect from this rather unique fruit, the strawberries aren’t quite ready yet here in Iowa.
This rhubarb orange jam is sweet and a little bit tart, balanced perfectly with the citrusy flavor of orange the tart sweetness of rhubarb. It’s a great recipe to begin the canning season with!
The original recipe is from the Ball® Blue Book. Always can with a tested and approved recipe!
gathering ingredients to make rhubarb orange jam:
This jam is perfectly simple and it only takes 4 ingredients! All you need is some fresh rhubarb stalks, oranges, pectin, and sugar to create a truly beautiful jam recipe that can last on your pantry shelf for over 18 months.
Rhubarb Stalks. If you do not grow your own rhubarb, you can usually find rhubarb at the supermarket, though I have come to learn that this is more of a northern ingredient. If you live in the southern US or outside of the US, you may have to hunt for rhubarb at a more specialized grocery store or the farmer’s market! This perennial vegetable is typically grown in cooler climates and is ready to harvest during the late spring months.
Naval Oranges. You will want to use ripe naval oranges as they will first be juiced and then the peel is sliced thinly to add into the jam.
Pectin. For this recipe, you will want to use classic fruit pectin. I would not recommend using low to no-sugar pectin as it affects the flavor and throws off the ingredient ratios. I like this pectin.
Sugar. To make jam, you need sugar!
TIPS FOR MAKING jam:
Use a Thermometer. There are several old-fashioned ways to check if a jam or jelly is finished and will set up, but by far the easiest way is to use a thermometer. Jam is finished at 220° F (at sea level). For each 1,000 feet of altitude above sea level, subtract 2 degrees F. Checking the temperature will ensure that your jelly will set up no matter what.
Only Use Fresh, Ripe Fruit. The ripeness and freshness of your fruit will effect your final product. If the fruit has gone soft or has damage, it can spoil your final product.
Prepare a Spoon and Small Plate. If you do not have a thermometer, you can check the doneness of your jam with a chilled spoon and plate. If the jam comes off of the spoon in a sheet, it is ready. If you place a spoonful of the jam on the chilled plate, and the edges are wrinkly and crinkly, then it is ready.
TIPS FOR CANNING JAMS & JELLIES:
Canning jam is quite simple and one of the easiest recipes that you can make for a beginner canner! Because fruit jam is a high-acid food, it can be processed in a hot water bath canner. You can find my full instructions for using a hot water bath canner in this post.
To begin, you will want to prepare your jars, lids, and bands. Wash and sanitize everything, then place them into the canner covered with simmering water. Make your jam recipe according to the instructions. Then, fill one hot jar at a time to the correct headspace, remove air bubbles in the jam, wipe the rim of the jar, and apply the lid and band.
This jam processes for 10 minutes at altitudes of 1,001 - 6,000 feet.
how to make rhubarb orange jam:
Step One: Begin by preparing your canning pot, jars, lids, and bands. You will want to get the canning preparation started before you make your jam as the process is rather quick, and it always takes a long time for the canning pot to boil!
Step Two: Wash your rhubarb and oranges. Then, weigh them so that the measurements are accurate. For this recipe, you will need 2 1/2 lb (1.13 kg) of rhubarb stalks, chopped into 1/2-inch (1-cm) chunks. Juice the oranges and add everything to the pot.
Step Three: Next, remove any more of the pulp and pith from the peel of the orange. This is easier said than done! I find it’s easiest to just use your fingernail to scrape it out, but you can also use a spoon or the back edge of a knife blade to scrape off the pith. Then, slice the orange peel into thin strips and add it to the pot as well.
Step Four: Bring the rhubarb, orange juice, and peel to a boil over the stove until the rhubarb is just softened. Stir in the pectin and return the mixture to a boil and immediately add the sugar, stirring until dissolved. Return the jam to a hard rolling boil and boil hard for 1 minute. Then, remove the pot from heat.
Step Five: Remove one jar from the canner with the jar lifter and place it over a towel on the countertop. Place your canning funnel in the jar and begin to fill the jar with jam to 1/4-inch (6-mm) headspace. Remove air bubbles with a spatula or bubble popper. Then, wipe the rim of the jar with a damp clean towel and apply the lid and band.
Step Six: Place the jar into the canner and repeat the filling process with the remaining jars, one at a time. Once all of the jars are filled, close the canner lid and turn up the heat bringing the water to a rolling boil. Process the jars for 10 minutes. Then, turn off the heat and remove the lid. Let the jars sit in the hot water for a remaining 5 minutes before moving them onto a towel on the countertop. Let the jars rest for 12 to 24 hours before removing the rings and checking the seals.
final thoughts:
This rhubarb orange jam recipe is the perfect way to preserve this late spring vegetable. If you love rhubarb, you will fall in love with this jam. It’s slightly tart and wonderfully sweet. You can really taste the tangy orange flavor! Are you excited for the canning season this year?
xoxo Kayla
Rhubarb Orange Jam Canning Recipe
Ingredients
- 2 1/2 lbs (1.13 kg) rhubarb stalks, washed and chopped into 1/2-inch (1-cm) chunks
- 2 large naval oranges
- 6 tbsp (72 g) classic fruit pectin
- 6 cups (1.2 kg) granulated sugar
Instructions
- Begin by preparing your canning pot, jars, lids, and bands. You will want to get the canning preparation started before you make your jam as the process is rather quick, and it always takes a long time for the canning pot to boil!
- Juice the oranges and measure out 1 cup (240 ml) of juice. It is okay if there is pulp in the juice. Next, remove any more of the pulp and pith from only one of the peels of the oranges. This is easier said than done! I find it’s easiest to just use your fingernail to scrape it out, but you can also use a spoon or the back edge of a knife blade to scrape off the pith. Then, slice the peel into thin strips.
- To a large sauce pot, add the rhubarb, orange juice, and orange peel. Bring the mixture to a boil, stirring occasionally. Once boiling, lower the heat to medium-low and simmer for 3 minutes or until the rhubarb just begins to soften.
- Stir in the pectin and bring the mixture back up to a boil. Then, add all of the sugar and stir until it is dissolved. Bring the jam back up to a hard boil that can't be stirred down, which can take about 10 to 15 minutes. Boil hard for 1 minute and remove the pot from heat.
- Remove one jar from the canner with the jar lifter and place it over a towel on the countertop. Place your canning funnel in the jar and begin to fill the jar with jam to 1/4-inch (6-mm) headspace. Remove air bubbles with a spatula or bubble popper. Then, wipe the rim of the jar with a damp clean towel and apply the lid and band.
- Place the jar into the canner and repeat the filling process with the remaining jars, one at a time. Once all of the jars are filled, close the canner lid and turn up the heat bringing the water to a rolling boil. Process the jars for 10 minutes. Then, turn off the heat and remove the lid. Let the jars sit in the hot water for a remaining 5 minutes before moving them onto a towel on the countertop. Let the jars rest for 12 to 24 hours before removing the rings and checking the seals.
- Store the jars without the rings in a cool, dark place such as a pantry cabinet for about 18 or more months. Check the seals occasionally and look for signs of mold, discoloration, or anything that doesn't look edible. Always smell your food before eating. When in doubt, throw it out!
Nutrition Facts
Calories
760Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
