This post may contain affiliate links. Please see our disclosure policy.
Rhubarb Orange Jam mixes bright citrus and an unmistakable tangy rhubarb finish. If you’ve got a bundle of rhubarb stalks and a couple oranges, this classic preserve comes together quickly and sets reliably.
Table of Contents
- Why you’ll love this rhubarb orange jam recipe!
- Quick Look at the Recipe
- Ingredients for Rhubarb Orange Jam
- How to Make Rhubarb Orange Jam
- Canning Rhubarb Orange Jam
- Waterbath Canning Altitude Adjustments
- Serving Ideas
- Rhubarb Orange Jam FAQs
- Rhubarb Canning Recipes
- Rhubarb Orange Jam Recipe
- Orange Canning Recipes
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
This recipe is adapted from the Ball Blue Book Guide to Preserving, which means it’s built on a tested formula with a straightforward boil-and-fill method. The orange juice rounds out rhubarb’s sharp edge, while a little slivered peel adds just enough citrus bite to keep every spoonful interesting.
Why you’ll love this rhubarb orange jam recipe!
It’s a beautiful balance of tart and sweet, without tasting like straight sugar. The orange lifts the flavor, and the rhubarb gives it that old-fashioned “yep, that’s homemade” character you just don’t get from store-bought jam.
It’s also a great confidence-builder if you’re newer to jam making. With added pectin, the set is dependable, the process is quick, and you’ll end up with jars that feel like spring you can open any time of year.
I make rhubarb jam every season, but I’m enjoying this one as it gives you something a little brighter than plain rhubarb. The citrus makes the whole kitchen smell amazing while it cooks, and it’s the rare jam that feels equally at home on toast or swirled into yogurt.
Quick Look at the Recipe
- Recipe Name: Rhubarb Orange Jam
- Recipe Type: Jam
- Canning Method: Waterbath Canning (or Steam Canning)
- Prep/Cook Time: About 45 minutes
- Canning Time: 10 minutes (adjust for altitude)
- Yield: About 6 half-pint jars
- Jar Sizes: Half Pint
- Headspace: 1/4 inch
- Ingredients Overview: Rhubarb, oranges (juice + peel), sugar and pectin
- Safe Canning Recipe Source: Ball Blue Book Guide to Preserving
- Difficulty: Easy! A quick cook, a one-minute hard boil, and it sets reliably.
- Similar Recipes: The method is very similar to other rhubarb mixed fruit jams like strawberry rhubarb jam and blueberry rhubarb jam, and of course, plain rhubarb jam too!
Ingredients for Rhubarb Orange Jam
This jam is made with just a handful of ingredients, but each one has a job, which is why the final flavor and set come out so consistent.
- Rhubarb: provides the tart base flavor and most of the fruit bulk.
- Oranges: add brightness and complexity through both juice and peel.
- Orange peel slivers: bring a lightly bitter, classic marmalade-like note (just enough to make the jam taste “grown up”).
- Powdered pectin (boxed): ensures a dependable set with a short cooking time.
- Sugar: sweetens, helps the gel form properly with the pectin, and supports safe preservation quality.
You can adjust how “orangey” the peel flavor is by changing the thickness and length of the slivers (thin and short is more subtle). If you strongly dislike peel in jam, you can omit the slivers for a smoother texture, but you’ll lose that classic citrus bite.
Keep the measured orange juice amount the same for consistent results. This recipe is formulated for a boxed pectin, either full sugar or low sugar. I tend to have low sugar pectin on hand, and that sets dependably with any amount of sugar.
How to Make Rhubarb Orange Jam
This is a quick, high-heat jam, so I like to have everything prepped and measured before the pot goes on the stove.
Prep the rhubarb and oranges
Wash the rhubarb and oranges under cold running water. Trim off the leafy tops and root ends from the rhubarb, then chop the stalks into 1/2-inch pieces. Cut the oranges in half, remove any seeds, and juice them to measure exactly 1 cup of orange juice.
From half of one orange, remove the peel (scrape away the pith so it’s not bitter) and slice the peel into very thin slivers.
Soften the fruit
Combine the chopped rhubarb, measured orange juice, and the slivered orange peel in a large saucepan. Cover the pan and simmer the mixture for about 3 minutes, just until the rhubarb is tender.
Add pectin and bring to a boil
Stir in the pectin until it’s fully blended, then bring the mixture to a boil over medium-high heat.
Add sugar and cook to the set boil
Add the sugar, stirring until it dissolves completely. Bring the jam to a full rolling boil that can’t be stirred down, then boil hard for 1 minute, stirring constantly. Remove from the heat and skim foam if needed.
Canning Rhubarb Orange Jam
Before you start filling jars, set up your boiling water canner (or steam canner) and have clean jars and lids ready.
Ladle the hot jam into hot, sterile jars, leaving 1/4-inch headspace. Remove air bubbles, adjust the headspace if needed, and wipe the rims with a clean damp paper towel. Apply two-piece canning lids and tighten to fingertip tight.
Process the jars for 10 minutes in a boiling water bath canner, adjusting the time for altitude.
When processing is complete, turn off the heat, let the jars rest in the canner for 5 minutes, then remove them to cool undisturbed for 12 to 24 hours. Check seals, label, and store.
Waterbath Canning Altitude Adjustments
The altitude adjustments for water bath canning Rhubarb Orange Jam are as follows:
- For Under 6,000 Feet in Elevation – 10 minutes for pints and half-pints
- Above 6,000 Feet in Elevation – 15 minutes for pints and half-pints
Serving Ideas
This jam is incredible on toast or biscuits, but it’s also one of my favorites for “not just breakfast” uses. Try it warmed and spooned over cheesecake, swirled into plain yogurt, or spread onto a ham sandwich instead of mustard for a sweet-tart twist. It’s also lovely brushed onto roast chicken in the last few minutes of cooking as a quick glaze.
Rhubarb Orange Jam FAQs
With boxed pectin jams, the key is the full rolling boil and the exact one-minute hard boil after the sugar is added. If you hit that boil and time it accurately, the jam will set as it cools.
No, but they add a classic citrus depth and a subtle marmalade note. If you skip them, the jam will still work, but the orange flavor will be simpler and less complex.
That’s normal. Jam sets as it cools, and it can take 24 to 48 hours to fully gel. As long as you followed the boiling step correctly and measured ingredients accurately, it should firm up. If it still looks running after 48 hours, read through my jam troubleshooting guide.
Yes! But you’ll need to substitute in low sugar pectin. This is a full-sugar pectin recipe, and you do need the full amount of sugar if using full sugar pectin. If you use low sugar pectin (Sure Jel Pink Box), you can use any amount of sugar.
Rhubarb Canning Recipes
If you tried this Rhubarb Orange Jam Recipe, or any other recipe on Creative Canning, leave a ⭐ star rating and let me know what you think in the 📝 comments below!
And make sure you stay in touch with me by following on social media!
Rhubarb Orange Jam
Equipment
Ingredients
- 2 1/2 lbs rhubarb, chopped into 1/2-inch pieces
- 2 medium oranges, juice to measure 1 cup, plus peel from half an orange cut into thin slivers, pith removed
- 1 box powdered pectin, 1.75 ounces, about 6 Tbsp
- 6 cups sugar
Instructions
- If canning, prepare a waterbath canner, jars, lids and rings before you start making the jam.
- Wash rhubarb and oranges. Trim rhubarb ends and chop into 1/2-inch pieces. Halve oranges, remove seeds, and juice to measure 1 cup. From half of one orange, remove peel, scrape away pith, and slice peel into thin slivers.
- Combine rhubarb, orange juice, and orange peel slivers in a large saucepan. Cover and simmer about 3 minutes, until rhubarb is tender.
- Stir in pectin and bring the mixture to a boil over medium-high heat. Add sugar and stir until dissolved. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if needed.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles, wipe rims, and apply two-piece lids to fingertip tight.
- Process jars 10 minutes in a boiling water bath canner, or 15 minutes if above 6,000 feet in elevation. Cool 12 to 24 hours, then check seals and store.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Orange Canning Recipes
Find the perfect recipe
Searching for something else? Enter keywords to find the perfect recipe!
