Rhubarb Jam Recipe... Texas Style!
This Rhubarb Jam Recipe Yields: 3 pints
- 2 1/2 Pounds Rhubarb
- 3 1/2 cups sugar
- 2 tablespoons orange peel, grated
- 3/4 cup orange juice
Start by washing the rhubarb(s) and cutting into small pieces. If the skin on the rhubarbs is very tough, peel the skin off. Place pieces in a saucepan and add the sugar, the grated orange peel and orange juice. Then stir mixture over a low heat and bring to a boil.
Once boiling, reduce the heat and cook slowly until your mixture thickens. This process should take approximately 25 – 30 minutes. You should stir occasionally during this process.
Either pour or ladle the mixture into your clean, hot jars, then make sure to seal each jar. This step is easily done, by merely putting jars in a boiling water bath until sealed. This process should take approximately 10 minutes.
This recipe should yield approximately 6 1/2 pint jars of jelly.
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