Cooked Rhubarb Orange
Jam Preserves Recipe

This Rhubarb Orange Jam Preserves Recipe makes about 4 ounces (250 ml) of delicious cooked rhubarb jam.

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The fresh oranges and rhubarb combine to give it an eye-pleasing colour and a palate-pleasing taste!

If you wish, you can also add a little bit of ginger.


3 medium-large oranges
4 cups chopped rhubarb, (about 1/2" size pieces)
4 1/2 cups granulated sugar
1/4 cup minced crystallized ginger, optional


Remove about 2 tbsp. of orange peel from the oranges and set aside.

Peel and section the oranges, removing the pitch, seeds and membranes.

Chop the orange segments into pieces, reserving any juices.

In a large pan combine the chopped rhubarb, orange rind, and the oranges with any juice.

Bring the mixture to a boil over high heat, stirring constantly.

Reduce heat to medium-low, and allow mixture to simmer for about 5 minutes.

Slowly pour in the sugar, stirring constantly to prevent sticking and burning. (If desired stir in 1/4 cup minced crystallized ginger at this stage.) 

Return heat to high and bring mixture to a full rolling boil, stirring constantly until sugar is dissolved.

Reduce heat to medium-high and continue to boil, stirring constantly and reducing heat further as the mixture thickens for about 10 - 15 minutes, or until thickened.

Remove mixture from heat and skim off any foam.

Ladle into sterilized jars to within 1/4 inch of the rim tops, and wipe rims if needed.

Apply prepared lids and rings, tighten to fingertip-tight.

Process jars in a boiling water bath for 10 minutes, or as directed by the Water Canner instructions.

See Also: Basics of Boiling Water Bath Canning

Remove from canner and allow jam to cool to room temperature for about 24 hours.

Label and date the jars, and store the Rhubarb Orange Jam in a cool dark place.

Makes about 4 - 8 ounce/250 ml. jars of delicious jam!

Ready for a delectable rhubarb topping for toast, bagels, or croissants or as an ingredient for baking with jam, for example jam tarts.


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