Rhubarb Orange Jam.

 I used frozen rhubarb for this jam recipe.

Fresh rhubarb can be used also.

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.