Rhubarb Orange Jam.

 I used frozen rhubarb for this jam recipe.

Orange zest and juice heightens the flavour

and sweetens the tanginess of rhubarb.
Great tasting on toast or as a topping on ice cream. 

We always had rhubarb growing, when 
I great up and my Mom made large batches 
of this jam, to feed her large family. 

2 1/2 lbs chopped rhubarb
 2 cups white sugar
1/3 cup orange juice
Grated rind of one orange.

Put rhubarb, orange juice, 

rind and sugar in a large pot 
and let sit for a few hours,
or overnight.

Bring to a boil and cook on low 
for 30 mins or until the jam thickens.
Pour into hot sterilized jars.

Enjoy...

Thanks for your visit.

💛💛💛


Check out Rhubarb Jam with Strawberry Jello,

 click here.