(1 votes, average: 5.00 out of 5)
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The citrus flavor from the orange juice is the perfect complement to the bitter rhubarb.
Difficulty: Easy
Servings: 3 (1/2 pint) jars
Cook Time: BWB 15 minIngredients
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)
Directions
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
Submitted by: dreamingofpoultry on October 6, 2011
maryt says:
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!
On September 4, 2012 at 8:52 pm