Tuesday, October 16, 2018

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 
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
4 tsp grated orange rind.

Put rhubarb 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.


Thanks for visiting my blog xo.

Check out Rhubarb Jam with Strawberry Jello, click here.

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