This rhubarb jam, pure and simple, is a rhubarb lover's delight. This jam also freezes well, but it will probably get eaten up before making it to the freezer. Fabulous!
Ingredients
- ½ pounds fresh rhubarb: 2 piece (chopped)
- white sugar: 2 cups
- water: 0.5 cup
- orange juice: 0.33333 cup
- orange zest: 2 tsp (grated)
Metric Conversion
Stages of cooking
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Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
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Ladle into hot sterile jars; seal with the lids and rings. Store opened jars in the refrigerator.
