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Lebanon County Rhubarb Jam

Lebanon County Rhubarb Jam recipe image
This classic Lebanon County Rhubarb Jam captures the vibrant tartness of fresh rhubarb, perfectly balanced by sweet sugar and bright orange notes. The addition of orange rind adds a sophisticated aromatic layer that elevates this simple preserve. With its glossy texture and jewel-toned appearance, it makes a stunning addition to any breakfast spread. Spread it on warm toast, swirl it into yogurt, or use it as a glaze for pancakes. This recipe is easy to master, requiring just a few pantry staples and some patience. It is an excellent project for preserving the bounty of early spring garden harvests. Enjoy the homemade quality and complex flavor profile that store-bought jams simply cannot match.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 0.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This classic Lebanon County Rhubarb Jam captures the vibrant tartness of fresh rhubarb, perfectly balanced by sweet sugar and bright orange notes. The addition of orange rind adds a sophisticated aromatic layer that elevates this simple preserve. With its glossy texture and jewel-toned appearance, it makes a stunning addition to any breakfast spread. Spread it on warm toast, swirl it into yogurt, or use it as a glaze for pancakes. This recipe is easy to master, requiring just a few pantry staples and some patience. It is an excellent project for preserving the bounty of early spring garden harvests. Enjoy the homemade quality and complex flavor profile that store-bought jams simply cannot match.
Ingredients
  • 2 1/2 pounds rhubarb, washed, trimmed, and cut into small pieces
  • 1 1/2 pounds granulated sugar
  • 1/2 cup water
  • 2 oranges zest and juice
Directions
  1. 1
    In a large, heavy-bottomed pot, combine the chopped rhubarb, sugar, and 1/2 cup of water.
  2. 2
    Grate the zest from the oranges and add it to the pot with the rhubarb mixture.
  3. 3
    Squeeze the juice from the oranges and add it to the pot.
  4. 4
    Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar.
  5. 5
    Reduce heat to medium and simmer for 30 minutes, stirring frequently to prevent sticking, until the mixture thickens and the rhubarb has broken down.
  6. 6
    Ladle the hot jam immediately into sterilized jars, leaving 1/4 inch headspace.
  7. 7
    Wipe the rims of the jars, seal with lids and rings, and process in a boiling water bath for 10 minutes to ensure a proper seal.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure jars are sterilized before use by boiling them for 10 minutes or running them through a dishwasher cycle.

For best results, use firm, crisp rhubarb stalks. Avoid using rhubarb leaves, as they are toxic.

The orange zest adds a crucial aromatic quality; do not substitute with orange extract or flavoring.

Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within 3 weeks.

This jam is vegan and gluten-free.

If you prefer a smoother texture, you can strain the jam through a fine-mesh sieve before jarring, though some prefer the rustic texture of broken-down rhubarb pieces.

Keywords: rhubarb, jam, preserve, orange, citrus, homemade, breakfast, spring, canning, spread, lebanon county, vegan, fruit, dessert topping, pantry staple, garden harvest, tart, sweet, zest, pastry filling
Read it online: https://www.chefs-mate.com/recipe/lebanon-county-rhubarb-jam-2/