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How to Make Orange-Rhubarb-Cardamom Jam - A Step-by-Step Guide

Orange-Rhubarb-Cardamom Jam is a delightful and flavorful jam that is perfect for spreading on toast, scones, or using as a topping for yogurt or ice cream. This jam combines the sweet and tangy flavors of oranges and rhubarb with the warm and aromatic spice of cardamom, creating a truly unique and delicious spread.

Making your own jam at home is a wonderful way to preserve the flavors of the season and enjoy the fruits of your labor throughout the year. This particular jam recipe is ...

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Ingredients

  • 2 pounds rhubarb, cut into 1-inch pieces
  • 3 large navel oranges, peeled and sectioned
  • 2 tablespoons grated orange zest
  • 4 ½ cups white sugar
  • 3 tablespoons fruit pectin (such as Sure-Jell®)
  • ¾ teaspoon ground cardamom

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 5 mins
  • Servings: 24
  • Yield: 6 half-pint jars

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Tumble rhubarb, orange segments, and orange zest into a wide, nonreactive 8-quart pot. Whisk together sugar, pectin, and cardamom in a small bowl, then stir into pot until combined.
  • Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least one-third, 20 to 25 minutes. Remove pot from heat and check for set.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.

    • Nutrition

    165 cal.

    • Total Fat: 0g
    • Sodium: 2mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 1g
    • Total Sugars: 40g
    • Protein: 1g
    • Vitamin C: 16mg
    • Calcium: 43mg
    • Iron: 0mg
    • Potassium: 153mg

    Categories

    Sweet recipes
    Fruit recipes
    Preserve recipes
    Homemade recipes
    Jam recipes