Lebanon County Rhubarb Jam
Description
This bright and zesty rhubarb jam captures the essence of early spring in every spoonful. By combining tart, crisp rhubarb stalks with the floral notes of fresh orange juice and zest, this preserve achieves a perfect balance of sweet and sour. The texture is smooth yet retains just enough body to spread beautifully on warm toast or swirl into yogurt. It makes an excellent gift for friends and family, or a delightful addition to your morning routine. The vibrant pink hue is as appealing as the flavor, making it a standout in any pantry. Simple to prepare with just four ingredients, this jam is a timeless classic that showcases the natural beauty of seasonal produce.Ingredients
Directions
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Wash the rhubarb thoroughly, trim the ends, and cut the stalks into small, uniform pieces.
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Place the rhubarb pieces in a large, heavy-bottomed pot. Add the sugar and water, stirring gently to combine.
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Using a fine grater or zester, grate the orange rind, avoiding the bitter white pith. Add the zest to the pot.
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Squeeze the oranges to extract the juice and add it to the rhubarb mixture.
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Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar.
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Reduce the heat to medium-low and simmer for approximately 30 minutes, stirring frequently to prevent sticking.
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Check for doneness by placing a small amount of jam on a chilled plate; if it wrinkles when pushed, it is ready.
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Ladle the hot jam immediately into sterilized jars, leaving 1/4 inch headspace. Seal with lids and rings.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 682.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.7mg1%
- Total Carbohydrate 176.2g59%
- Dietary Fiber 1.2g5%
- Sugars 174.8g
- Protein 0.5g1%
* 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
Sterilize your jars by boiling them in water for 10 minutes before use to ensure proper preservation.
The rind should be finely grated to ensure it cooks down smoothly and doesn't leave large, hard bits in the final jam.
For a softer texture, you can mash the rhubarb slightly during the cooking process.
Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within 3 weeks.
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