|Fresh rhubarb from the garden|
If you have been following this blog, you know that I love love love rhubarb. I harvested more rhubarb this weekend and decided to make Rhubarb Orange Jam. I got the recipe from the Ball Complete Book of Home Preserving.
|Prepared stalks with leaves and bases removed|
Rhubarb Orange Jam
5 cups chopped rhubarb
1 package of regular powdered fruit pectin
6 cups granulated sugar
Prepare the jars by washing and boiling to sterilize them. Then, use a vegetable peeler to remove the peel from half of one orange. Cut these pieces into thin, one inch strips. Juice the oranges into a measuring cup and add enough water to make one cup (I added extra orange juice instead of water). Combine the orange juice and orange peel, whisk in the fruit pectin until it dissolves, then add the rhubarb. Bring to a boil, then add the sugar all at once. Bring to a boil again and stir for a minute. Ladle hot jam into hot jars. Then process jars in boiling water for 10 minutes. Let stand for 5 minutes and remove from water.
|Rhubarb Orange Jam|
I tried some of the warm jam and it was soooo good! Tangy, yet sweet. I have a few rhubarb stalks left over, so I'm going to try some type of dessert. I have made two different types of Rhubarb Bars, Oatmeal-Rhubarb Bars and Rhubarb Dream Bars, so let me know if anyone has any other great rhubarb dessert recipes!
|Rhubarb orange jam on a cranberry scone|