Homemade Rhubarb Jam Recipe

Ingredients

• 2.5 pounds fresh rhubarb, chopped
• 2 cups white sugar
• 0.5 cup water
• 0.33 cup orange juice
• 2 teaspoons grated orange zest

Instructions

1. Gather all of your ingredients.
2. In a saucepan, combine rhubarb, sugar, water, orange juice, and orange zest over high heat and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens, approximately 45 minutes. Keep in mind the jam will continue to thicken as it cools.
3. Sterilize your jars and lids by boiling them in water for at least 5 minutes. Using a jelly funnel and soup ladle, carefully pack the jam into the hot, sterilized jars, leaving about 1/4 inch of space at the top. Use a knife or thin spatula to remove any air bubbles from the insides of the jars. Wipe the rims clean with a moist paper towel to ensure no food residue remains. Secure the lids and screw rings on tightly.
4. Place a rack at the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil over high heat. Carefully lower the jars into the pot using a jar holder, ensuring a 2-inch space between them. Add more boiling water to fully cover the jars by at least 1 inch. Return to a rolling boil, cover the pot, and process for 5 minutes.
5. Carefully remove the jars from the stockpot and allow them to rest, spaced several inches apart, for 12 to 24 hours. Press the center of each lid to confirm it doesn't move up or down, indicating a proper seal. Remove the rings for storage and store the jars in a cool, dark place.

Nutrition

• Calories: 57 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sugar Content: 13 g
• Sodium Content: 2 mg
• Protein Content: 0 g
• Cholesterol Content: 0 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g