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Rhubarb Jam


"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!"
Original recipe yield: 2 pints.
Prep Time:
10 Minutes
Cook Time:
45 Minutes
Ready In:
55 Minutes
Servings:
32

INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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.