Monday, July 20, 2015

Rhubarb Orange Jam

We pause this sewing blog for canning season. . . 

Just kidding, but I did want to share with you an amazing recipe that I tried out yesterday.  I had my second harvest of rhubarb ready to harvest.  Usually I chop any extra up, put them in quart sized bags, and freeze for the winter.  I have plenty of that already in the freezer, so I figured I would try something new, and boy am I glad I did!

You will need:
2-3 lbs. rhubarb
3 oranges
1 lemon
1 package powdered pectin
6 cups sugar
1/2 tsp butter (optional)
canning jars, lids, and bands
hot water canner

Begin by dicing  7  1/2 cups of rhubarb.

Next, you will need 2 or 3 oranges, and one lemon.

Squeeze juice from oranges and lemon until you reach 1 cup.

Scrape the white insides off the skin of 1/2 of an orange, and dice up.

Put Rhubarb, Orange skin, and juice in a saucepan and cover.  Simmer until tender.

Meanwhile, measure 6 cups of sugar into a bowl and set aside.

Once tender, add 1 package powdered pectin to rhubarb mixture.  Stir until well combined.  Bring to a boil.

Add Sugar.

Add 1/2 tsp. butter (optional), to help reduce foam.

Return to a boil (stirring constantly).  Boil for 1 minute.

Remove from heat, and off skim any foam.

That's better.  I usually put the foam in a small container for the kids to sample on toast.  They really love to be my official taste testers, and there is nothing wrong with the foam, it just doesn't can up real well.

Fill hot jars, leaving 1/4 inch head space.  Wipe rims of jars.

Fit Jars with lids and bands.

Process 15 minutes in a boiling water canner.

Enjoy!  Each batch will make about 8 half pints.
Thanks for coming by!  Please feel free to ask any questions, I will do my best to answer!

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