Description
This rhubarb freezer jam is excellent on toast, swirled into yogurt, or as a sweet topping for ice cream.
Ingredients
Scale
- 4 cups rhubarb, finely chopped
- 2 cups granulated sugar
- 1 package (1.75 oz) fruit pectin for less or no sugar needed recipes
- 1 cup water
- Zest and juice of 1 large orange
Instructions
- Preparation: Begin by washing the rhubarb stalks thoroughly, then chop them into small pieces to measure four cups. Grate the zest from the orange and squeeze out the juice, setting both aside.
- Cooking the Rhubarb: In a large saucepan, combine the chopped rhubarb, orange zest, orange juice, and water. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer for 2-3 minutes, or until the rhubarb is soft and begins to break down.
- Adding Pectin and Sugar: Sprinkle the pectin evenly over the simmering rhubarb mixture while stirring continuously. Once the pectin is fully incorporated, add the sugar gradually, continuing to stir. Bring the mixture back to a full rolling boil that cannot be stirred down. Boil it for 1 minute, then remove the pan from heat.
- Filling the Jars: Skim off any foam with a metal spoon. Ladle the hot jam into clean, freezer-safe containers, leaving a half-inch space at the top for expansion during freezing. Wipe the rims clean, then cover with tight-fitting lids.
- Cooling and Storing: Let the jars stand at room temperature until the jam is set and cooled, which may take up to 24 hours. You can then store the jam in the refrigerator for immediate use for up to three weeks, or freeze it for long-term storage up to one year.
Notes
Toast and Bagels: Spread a generous layer of rhubarb jam on your morning toast or English muffin or bagel for a sweet start to the day.