Fresh rhubarb, oranges, and cardamom combine for a flavorful homemade jam that complements a variety of dishes. Enjoy this orange-rhubarb-cardamom jam on toast, English muffins, and more.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
165 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Remove empty jars from canning pot. Ladle jam into jars using a wide-mouth funnel, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Add more jam if necessary to bring to 1/2 inch from the top.
Step 6
Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals; unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place.
