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Rhubarb and orange Jam Recipe

Make This Zingy Ginger, Rhubarb and Orange Jam

A great late winter early spring jam jam

Ingredients

  • 400 g diced rhubarb
  • 500 g white Jam sugar contains added pectin
  • 3 tablespoons of minced  up fresh ginger root
  • 2 tablespoons lemon juice
  • 1/2 juice large orange & Zest
  • 50 ml water room temperature
  • 2 380ml jam jars or equivalent in different sizes approximate only

Instructions

  1. Wash and sterilize your jam jars and lids ready to use.
  2. Wash clean and cut your rhubarb into cubes about 2.5cm (1 inch)
  3. Wash your orange and cut it in half. Juice half the orange and pop in a container
  4. Put your rhubarb, minced ginger,  orange juice and water into a pan bring to the boil then reduce the heat and cook until the rhubarb is nearly soft but not too soft. Stir continually especially if you have opted for a water-free version.
  5. Add your sugar and lemon juice and bring back to the boil for a few minutes.
  6. Remove from heat and carefully pour into the jars and seal the lids.

Recipe Notes

Note: While the pectin levels in rhubarb are low many jam recipes do not use pectin with Rhubarb. I make my jam differently than other recipes as it suits me. I prefer to use it to give a better chance of getting a slightly firmer jam. Oranges are high in pectin so you may not need it if you want a less firm jam. In addition, most rhubarb recipes don't use water as it can water down the recipe too much. I do use a bit because when I was learning I found I burnt (and occasionally still do) the pan. Water helps protect the pan.   It's up to you, try it both ways and see which you prefer.