Isolation Cooking (Easy Rhubarb Jam/Preserve)

*AT THE END OF THE RECIPE IS A LINK TO A DOWNLOADABLE PDF FILE TO SAVE OR PRINT AND ADD TO YOUR COLLECTION.

  • 2 1/2 pounds fresh rhubarb, chopped
  • 2 cups white sugar
  • 2 teaspoons grated orange zest (grated orange peel)
  • 1/3 cup orange juice 
  • 1/2 cup water

Directions

  1. In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
  2. Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

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