Rhubarb Jam Recipe

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 something 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 !

I was trying to find a good pectin recipe because I've never been a fan of using jell-o in a jam. This one uses neither and it works wonderfully! I used 1/3 c orange juice concentrate instead of the juice and zest because it didn't have enough orange flavor (and I forgot to buy an orange). I think 1/3 c concentrate was too much though! Next time maybe 1/4 c.

Delicious jam! Thank you! I doubled the recipe and used it as a base. I combined one heaping teaspoon of ginger powder with the sugar before adding it to the fruit, and added half a cup of lemon juice, and about two-thirds of a cup of some surplus black chokeberry and apple jelly that I had only just made. It was "surplus" because there wasn't enough to fill half the jam jar. I also added another 3/4 cup of sugar. The highly-staining chokeberries turned the rhubarb a wonderful deep wine red colour. I also cut the stems of rhubarb into 1/2-inch pieces because the only rhubarb jam I had ever tried before was made with pieces that were more like 1.5 inches in length. I thought this had reduced its spreadability, but after making the jam myself I think it had not been cooked for long enough to reduce it to pulp. BTW, I don't have a sweet tooth so I add lemon juice to most jams and jellies to increase their tartness. I am definitely saving this recipe for next year's crop of rhubarb! :)

Tasty and easy. I love the combination of orange and rhubarb, but wanted more orange flavor and added a little orange extract at the end. Next time I'll add the grated orange peel near the end of the cooking time to keep the flavor fresher and will use the juice and peel of 2 oranges rather than the water. I also thought the jam needed a little acidity and added 2 teaspoons of lemon juice at the end of the cooking time. I also added 1/2 teaspoon of butter to keep the jam from foaming. I've seen in other reviews that others added a little cinnamon. I'll try that next time along with a little nutmeg.

I wish I had listened to some of the reviewers! It was a little too sweet and a little too orangey for me, but I love just rhubarb. I used 10 cups rhubarb, which I had frozen from fresh. I mixed it with the sugar and let thaw. Omitted the water. Turned out thick as the photo, not runny at all, was great warm over ice cream! Next time will decrease zest to 1-1.5 t, fresh squeezed oj to scant 1/4 c, sugar to 1.5 c and see how it goes. Thanks for the recipe!

I made this today . I halved the recipe as we are a small family .I used jam sugar w pectin in it and boiled in medium heat for 30min . It come out absolutely delicious and beautiful colour.

I love the taste of this jam... It is the perfect balance between sweet and sour. It shows off the best that rhubarb can be. But, although I followed the recipe exactly as written, I thought that it was much thinner than I thought it would be. Not at all like a butter. I also had to add some red food colouring because otherwise this jam would have been a nasty grey/green colour that my kids would reject. The exact measurements resulted in 6 1/2 pints of jam. On the whole, I would definitely make this jam again (because of the amazing taste and to use up our fresh rhubarb), but I might add some sour cherries for the natural red colour, I'd not add water, and I would let it cook down much longer, perhaps 75 minutes. I may also consider blending the mixture before cooking to eliminate the fibres for a better "butter" texture.

Just moved from a sea-level area to a 3000' area, soooo have had to make adjustments in cooking/baking/canning. The first batch made was prepared exactly as stated. DELICOUS . But was more syrup than jam. Very good on waffles. Did some research and added 12 minutes to the cooking time and was perfect. Great on English Muffins!

Loved it! I've tried a few different recipes and this one is the best. I did make 2 changes. I like my rhubarb jam very tart and a little thick so I cut the sugar and water in half. Also only needed to cook it for about 25 minutes.

Loved this recipe. I love rhubarb and don't like when the taste gets masked with strawberries. I'm terrible at following recipes, so had to change this up a bit. Instead of sugar, I added about 3/4 cup of Splenda and 1/4 cup of honey. I added much more orange zest, just because I love it in recipes, and used more orange juice instead of the water. Delicious blend of sweet and tart. Will make again, when my rhubarb regrows! One note, my rhubarb was green, so the final product wasn't very pretty. Added just a few drops of red food color for looks.

I made this last year and ran out of it in late winter, much to my disappointment. This year I'm making a double batch. The only thing I change is that I substitute the water with more orange juice. It's awesome.

MmmMmm sweet tart and all rhubarb. Couldn’t be better!

A keeper, btw 3 cups of rhubarb = 1 pound My little twist 1 Tsp of fig balsamic 😋. I use red rhubarb only

The aroma is a blend of tangy brightness and sugar-kissed warmth. I add a bit of food coloring to enhance its color, what a joy :) and it's my first time to make Jam :)

Has anyone canned this for shelf stable? I have a small fridge

The taste exceeded my expectations by far.

I guessed at what 2.5 lbs of rhubarb was and I was off....by a lot. So I made almost double and it was still great. I added 3 cups of sugar and a touch of vanilla and a little more liquid. Also a couple drops of red food coloring for eye appeal. I'd make this again!

I think I just found Grandma Margaret's secret. Allspice.

Made this jam and it turned out perfect. I used four cups for one pound as I weighed it on my kitchen scale. Love that you don't have to use pectin. The orange gives it a lovely flavour.

wonderful jam. My granddaughters favorite!