Orange rhubarb jam

    55 min

    A Rhubarb lover's delight! Rhubarb jam, pure and simple. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!

    235 people made this

    Serves: 32 

    • 1.2kg fresh rhubarb, chopped
    • 400g caster sugar
    • 2 teaspoons grated orange zest
    • 80ml orange juice
    • 125ml water

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to the boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools. Ladle into hot sterile jars, and seal with lids and rings. Store in the refrigerator.


    After you bring the jam to the boil, begin testing for the setting point by placing a small amount of the jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready to be placed in jars. Be patient as sometimes it can take 20 to 30 minutes of boiling for the setting point to be reached.

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