Recently my mom gave me a ton of rhubarb from her garden. I made a batch of strawberry rhubarb jam but still had enough left over to make another jam. I was talking to my brother about his birthday cake when he told me he’d love one that had layers of lemon curd and layers of rhubarb jam. After assuring him that he needed another flavor with the rhubarb he choose to have a citrus flavor which I then fine tuned into orange. You can check out his cake HERE.
I was a little worried that the jam would be too sour with the oranges and the rhubarb. I didn’t need to worry though; with 6 cups of sugar there was no way it was going to be too sour. It has a great citrus flavor that was both sweet and sour. It was perfect with the sweet lemon curd as layers between a vanilla cake. It was also really good on both toast and cinnamon bagels.
Orange-Rhubarb Jam (from Ball’s Blue Book Guide to Preserving)
4 c. chopped rhubarb
6 T. classic pectin
6 c. sugar
1 t. ginger
1. Squeeze the juice from the oranges into a measuring cup. Add water if needed to make 1 cup of orange juice.
2. In a large sauce pan over high heat, bring the orange juice, rhubarb, and pectin to a boil. You can also add in thin slices of orange peel if desired.
3. Add in the ginger and sugar, stirring quickly until dissolved. Boil hard for one minute, stirring constantly.
4. Remove the jam from the heat and skim foam off the top if needed.
5. Ladle the jam into hot jars, leaving 1/4 inch of headspace. Remove any air bubbles from the jars and readjust the headspace.
6. Put on the 2 piece lid and screw to finger tip tight. Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.
**This recipe make 6 half pints**