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Orange-Rhubarb-Cardamom Jam
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Tangy rhubarb-orange jam with a hint of cardamom - perfect for any dish.
Ingredients:
  • 2 pounds rhubarb, cut into 1-inch pieces
  • 3 large navel oranges, peeled and sectioned
  • 2 tablespoons grated orange zest
  • 4.5 cups white sugar
  • 3 tablespoons fruit pectin (such as Sure-Jell®)
  • 0.75 teaspoon ground cardamom
Instructions:
  • Place 6 empty half-pint jars on a rack in a large pot of water and bring to a rolling boil. Once boiling, lower heat to keep jars warm until ready to fill.
  • Combine rhubarb, orange segments, and orange zest in a large nonreactive pot. In a small bowl, mix sugar, pectin, and cardamom, then stir into the pot until well combined.
  • Bring the mixture to a vigorous boil over high heat. Reduce to medium-high and simmer gently, stirring frequently, until volume reduces by at least one-third, around 20 to 25 minutes. Remove from heat and check for the desired consistency.
  • One by one, take out empty jars from the canning pot. With precision, fill the jars with jam using a wide-mouth funnel, leaving 1/2 inch of space at the top. Use a wooden chopstick to remove any air bubbles. Reassess the headspace and add more jam if needed to reach 1/2 inch from the rim.
  • *Make sure the jar rims are clean before carefully sealing them with lids, remembering not to over-tighten the bands. Place jars back in the canning pot and cover it, letting the water come back to a gentle boil. Process for 10 minutes. After turning off the heat and removing the lid, leave the jars in the cooling water for 5 minutes to enhance the vacuum sealing.*
  • Transfer jars to a cozy kitchen towel or wooden cutting board to cool completely. Check seals after cooling; refrigerate any unsealed jars promptly. Store sealed jars in a cool, dark place for up to a year.

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