Rhubarb Sunrise Jam

Delicious Rhubarb Orange Jam: A Taste of Spring in a Jar

Capture the essence of spring with this vibrant Rhubarb Orange Jam recipe. This delightful preserve perfectly marries the bright, zesty flavor of fresh oranges with the distinctly tangy finish of garden-fresh rhubarb. If you find yourself with an abundance of rhubarb stalks and a couple of oranges, this classic recipe is a wonderfully simple and reliable way to create a pantry staple. The citrus notes beautifully mellow the sharpness of the rhubarb, while delicate slivers of orange peel introduce a sophisticated, marmalade-like complexity that makes every spoonful an experience.

This recipe is a trusted adaptation from the renowned Ball Blue Book Guide to Preserving. This means it’s built upon a thoroughly tested and safe formula, utilizing a straightforward boil-and-fill canning method that is perfect for both beginners and experienced preservers. The fresh orange juice works to soften the rhubarb’s characteristic tartness, creating a beautifully balanced flavor profile. The addition of finely slivered orange peel lends just the right amount of citrusy bite, ensuring each taste is dynamic and memorable.

Why This Rhubarb Orange Jam Recipe Will Become a Favorite

You’ll absolutely fall in love with this jam for its exceptional balance of tart and sweet flavors. It’s a preserve that celebrates the fruit without being overwhelmingly sugary. The orange provides a bright, sunny lift, while the rhubarb contributes that wonderful, old-fashioned character that proudly proclaims, “this is homemade.” It’s a taste you simply can’t find in commercially produced jams.

Furthermore, this recipe is a fantastic confidence-builder for those new to the art of jam making. By using added pectin, you are guaranteed a dependable and consistent set every time. The process is quick and efficient, leaving you with beautiful jars of jam that feel like capturing a perfect spring day, ready to be opened and enjoyed any time of the year. It’s a simple path to a truly rewarding result.

While a classic rhubarb jam is a seasonal staple in my kitchen, this orange-infused version offers something uniquely bright and uplifting. The citrus aroma that fills your home as it cooks is simply incredible. This is one of those rare jams that is as perfect on a warm slice of morning toast as it is swirled into a bowl of creamy Greek yogurt or served alongside a savory cheese board.

Understanding the Ingredients for Perfect Rhubarb Orange Jam

This jam recipe uses just a few simple ingredients, but each plays a critical role in achieving the final, delicious flavor and perfect gelled texture. Understanding their purpose will help you make the best jam possible.

• Rhubarb: This is the star of the show, providing the jam’s tart foundation and the majority of its fruity bulk. For the best results, choose firm, crisp stalks. You can use fresh or frozen rhubarb; if using frozen, there’s no need to thaw it first.
• Oranges: These add a crucial layer of brightness and flavor complexity. We use both the fresh juice for its sweet-tart flavor and the peel for its aromatic oils and slight bitterness. Freshly squeezed juice is highly recommended over bottled for superior flavor.
• Orange Peel Slivers: These thin strips of peel introduce a classic, marmalade-like note that elevates the jam. It’s important to remove the white pith from the peel to avoid excessive bitterness. The peel adds texture and a sophisticated citrus depth.
• Powdered Pectin: Pectin is a naturally occurring starch that, when cooked with sugar and acid, causes the jam to gel. Using commercial powdered pectin ensures a dependable, quick set, allowing you to cook the fruit for a shorter time and preserve its fresh flavor.
• Sugar: Sugar does more than just sweeten the jam. It is essential for a proper gel when using regular pectin, acts as a preservative to keep the jam shelf-stable, and helps to maintain the vibrant color of the fruit.

You have control over the intensity of the orange peel flavor. For a more subtle citrus note, slice the slivers very thin and short. If you prefer a more pronounced marmalade character, you can make them slightly thicker. If you are not a fan of peel in your jam, you can omit the slivers entirely for a smoother texture, though you will miss out on that wonderful citrus complexity. Always maintain the specified amount of orange juice to ensure the recipe’s chemistry remains balanced for a safe and successful set.

Step-by-Step Guide to Making Rhubarb Orange Jam

This is a fast-cooking, high-heat jam. To ensure a smooth process, I highly recommend having all your ingredients prepped, measured, and ready to go before you even turn on the stove.

Step 1: Prepare the Rhubarb and Oranges

Start by thoroughly washing the rhubarb stalks and oranges under cool running water. Trim and discard the leafy tops and tough root ends from the rhubarb. Chop the clean stalks into uniform 1/2-inch pieces. Next, slice the oranges in half. Squeeze them to get exactly 1 cup of fresh orange juice, removing any seeds.

Take one of the juiced orange halves and, using a vegetable peeler or a sharp knife, carefully remove the peel. Scrape away any of the bitter white pith from the underside of the peel. Then, slice the peel into very thin, fine slivers.

Step 2: Soften the Fruit

In a large, heavy-bottomed saucepan or Dutch oven, combine the chopped rhubarb, the measured 1 cup of orange juice, and the slivered orange peel. Cover the pot and bring the mixture to a simmer over medium heat. Let it cook for about 3 to 5 minutes, or just until the rhubarb pieces have softened and become tender.

Step 3: Add Pectin and Bring to a Boil

Uncover the pot and sprinkle the powdered pectin over the fruit mixture. Stir vigorously until the pectin is completely dissolved and evenly incorporated. Increase the heat to medium-high and bring the mixture to a full, vigorous boil.

Step 4: Add Sugar and Cook to the Final Set

Pour in the pre-measured sugar all at once and stir continuously until it has completely dissolved. Continue to heat the mixture, bringing it to a full rolling boil—this is a boil that is so strong you cannot stir it down. Once it reaches this stage, boil it hard for exactly 1 minute, stirring constantly to prevent scorching. After one minute, remove the pot from the heat. If any foam has formed on the surface, use a spoon to skim it off for a clearer final product.

Canning Your Rhubarb Orange Jam for Shelf-Stable Storage

Before you begin making the jam, prepare your boiling water canner or steam canner. Ensure your jars are clean and hot, and have your two-piece lids and rings ready to go.

Carefully ladle the hot jam into the hot jars, leaving a 1/4-inch headspace at the top. Use a bubble popper or a clean chopstick to run along the inside of the jars to remove any trapped air bubbles. Re-check the headspace and add more jam if needed. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Center the lids on the jars and apply the screw bands until they are “fingertip tight”—just secure, but not overly tight.

Carefully place the jars into the canner rack and lower them into the boiling water, ensuring they are covered by at least 1-2 inches of water. Process the jars for 10 minutes. Remember to adjust this processing time based on your altitude.

Once the processing time is complete, turn off the heat, remove the canner lid, and let the jars rest in the hot water for 5 minutes. This helps prevent siphoning. Then, remove the jars and place them on a towel-lined countertop to cool, undisturbed, for 12 to 24 hours. You should hear the satisfying “ping” of the lids sealing. After they have cooled completely, check the seals, label your jars, and store them in a cool, dark place.

Creative Ways to Serve Rhubarb Orange Jam

While this jam is absolutely incredible on a simple slice of toast, a warm biscuit, or an English muffin, its versatility extends far beyond breakfast. Here are some of my favorite ways to enjoy it:

• Dessert Topping: Gently warm the jam and spoon it over vanilla bean ice cream, a slice of rich cheesecake, or a simple pound cake.
• Yogurt and Parfaits: Swirl a spoonful into plain Greek yogurt or layer it in a parfait with granola and fresh fruit.
• Savory Pairings: Spread it on a ham or turkey sandwich for a sweet and tart counterpoint. It’s also a fantastic addition to a cheese or charcuterie board, pairing wonderfully with creamy brie, sharp cheddar, or tangy goat cheese.
• Glaze for Meats: Brush it onto roast chicken, pork loin, or ham during the last few minutes of cooking to create a beautiful, flavorful glaze.

Frequently Asked Questions About Rhubarb Orange Jam

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Servings: 48 servings, makes about 6 half pint jars

Rhubarb Orange Jam

Rhubarb Orange Jam is a bright, tangy spring preserve made with fresh rhubarb, real orange juice, and thin slivers of peel for extra citrus depth. It cooks quickly, sets reliably with boxed pectin, and is perfect for stocking the pantry with a jar that tastes like warm weather.

Prep: 10 minutes mins

Cook: 10 minutes mins

Canning Time: 10 minutes mins

Total: 30 minutes mins

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Equipment

• Water Bath Canner

Ingredients 

• ▢ 2 1/2 lbs rhubarb, chopped into 1/2-inch pieces
• ▢ 2 medium oranges, juice to measure 1 cup, plus peel from half an orange cut into thin slivers, pith removed
• ▢ 1 box powdered pectin, 1.75 ounces, about 6 Tbsp
• ▢ 6 cups sugar

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Instructions 

• If canning, prepare your water bath canner, jars, lids, and rings before you begin making the jam.
• Wash rhubarb and oranges. Trim rhubarb ends and chop into 1/2-inch pieces. Juice oranges to measure exactly 1 cup. From one half of a juiced orange, remove the peel, scrape away all white pith, and slice the peel into very thin slivers.
• In a large saucepan, combine the chopped rhubarb, orange juice, and slivered orange peel. Cover and simmer for about 3-5 minutes, until the rhubarb is tender.
• Stir in the powdered pectin until fully dissolved. Bring the mixture to a rolling boil over medium-high heat. Add all the sugar at once and stir until it dissolves. Bring the mixture to a full, rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim any foam from the surface.
• Ladle the hot jam into hot, sterilized jars, leaving 1/4-inch headspace. Remove air bubbles, wipe the jar rims clean, and apply two-piece lids until fingertip tight.
• Process the jars in a boiling water bath canner for 10 minutes (for altitudes up to 6,000 feet) or 15 minutes (for altitudes above 6,000 feet). Let cool for 12 to 24 hours, then check seals, label, and store.

Notes

For consistent results, measure the orange juice after juicing to ensure you have exactly 1 cup.

Scraping the white pith from the orange peel is important as it prevents a bitter taste in your finished jam.

Be patient! Jam can take 24 to 48 hours to fully gel and set after canning.

The best texture comes from stirring constantly during the one-minute hard boil to prevent the jam from scorching on the bottom of the pot.

Low Sugar Pectin Option: You can use any amount of sugar if you substitute a low-sugar pectin (like Sure-Jell Low Sugar in the pink box). The recipe, as written, is for full-sugar pectin. If you’d like a less sweet jam, low-sugar pectin is the way to go. Since rhubarb is quite tart, I’d still recommend using at least 1 to 2 cups of sugar for balance. Low-sugar pectin also works well with honey or maple syrup.

Nutrition

Calories: 109kcal, Carbohydrates: 28g, Protein: 0.3g, Fat: 0.1g, Sodium: 4mg, Potassium: 83mg, Fiber: 1g, Sugar: 26g, Vitamin C: 5mg, Calcium: 22mg, Iron: 0.1mg

Nutrition information is automatically calculated and should be used as an approximation only.

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