Rhubarb Jam

Recipe View Prepare Ingredients (5 minutes): Gather all ingredients and ensure the rhubarb is freshly chopped.

Recipe View Combine and Cook (45 minutes): In a large, heavy-bottomed saucepan, combine the chopped rhubarb, sugar, water, orange juice, and orange zest. Bring the mixture to a boil over high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to medium-low and continue to cook, stirring occasionally, until the jam thickens. This will take approximately 45 minutes. Remember the jam will further thicken as it cools.

Recipe View Sterilize Jars (10 minutes): While the jam is cooking, sterilize your jars and lids. Place them in boiling water for at least 5 minutes. Remove and let them dry slightly.

Recipe View Fill Jars (15 minutes): Using a jelly funnel and ladle, carefully fill the hot, sterilized jars with the jam, leaving about 1/4 inch of headspace at the top. Remove any air bubbles by running a clean knife or thin spatula around the inside of the jars. Wipe the rims clean with a moist paper towel.

Recipe View Seal Jars (2 minutes): Place the lids on the jars and screw the rings on tightly.

Recipe View Process Jars (10 minutes): Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat. Carefully lower the jars into the pot using a jar lifter, ensuring there is at least 2 inches of space between each jar. Add more boiling water if needed to ensure the jars are covered by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 5 minutes.

Recipe View Cool and Check Seal (12-24 hours): Remove the jars from the stockpot and place them on a towel-lined surface, leaving several inches between them. Let them cool undisturbed for 12 to 24 hours. After cooling, check the seal by pressing the center of each lid. If the lid doesn't move up or down, it's properly sealed. Remove the rings for storage and store in a cool, dark place.