This rhubarb and plum jam has delightful citrus notes thanks to orange juice and zest. Slather it on toast or spoon it over vanilla ice cream.
Preparation Time
25 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 30 mins
Calories
16 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 2
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Step 3
Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 4
Bring rhubarb, plums, sugar, orange juice, water, and orange zest to a boil in a saucepan over medium heat. Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
Step 5
Meanwhile, inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
