“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!” - by CHOLLOW
Ingredients
Adjust Servings
Original recipe yields 2 pints
Directions
- 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.
Nutrition
Amount Per Serving (32 total)
- Calories
- 57 cal
- 3%
- Fat
- 0.1 g
- < 1%
- Carbs
- 14.4 g
- 5%
Based on a 2,000 calorie diet
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Reviews (53)
Rate This Recipe
"I followed this recipe exactly and it turned out perfect and tastes delicious. I got four half pint jars. It might help to know that 1 lb. of rhubarb=3 c. chopped (found this info on this site, rhuba..." See morerb info.) I can hardly wait for next year's rhubarb, will definately make again."
DEBI EMILEE
"I love Rhubarb, but don't care to mess it up with berries or anything. This jam, with the added orange zest, and I use fresh squeezed orange juice from that orange that I grate, adds that little some..." See morething special. My daughter loves it so much, she eats it with a spoon. It's too good to waste on bread. I put a drop or two of red food coloring in it, and watch it carefully, as the cooking time is too long. I usually watch it and can tell when it's ready, about 20 minutes after it comes to a boil. Yum ! "
stuntlady
"This was the first time I made jam. It was simple and it turned out amazing! THe only thing I did different was omit the water and mixed the sugar and rhubabrb & let it stand in the ffridge for severa..." See morel hours (It was an unintentional necessity). I gave my mom a jar and she had it gone that night."
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