Orange Rhubarb Jam Food

ORANGE-RHUBARB JAM

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

STRAWBERRY, RHUBARB, ORANGE, HONEY JAM

Steps:

• Dice rhubarb and place in pan with a little water over medium heat and cook until tender.
• Slice strawberries in quarters and then mash slightly and add to pan with rhubarb.
• Add lemon juice and bring mixture to a boil. Reduce eat and cook for about 20-30 minutes. Mixture will start to get thick.
• Add orange juice, zest, and cinnamon to pan and stir together. Continue cooking.
• In separate bowl, combine honey and pectin. I use sage honey, but clover would be good as well. You want to use a light colored honey.
• Add honey/pectin to the jam mixture and stir. Cook for about 5 more minutes.
• Remove from heat and fill jars to 1/4" of top. Recipe makes eight 8oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

RHUBARB JAM MADE WITH CANDY ORANGE SLICES NO PECTIN REQUIRED!

Steps:

• Cut candy slices into small pieces.
• Mix and cook approximately 20 minnutes or until it starts to set up.
• Seal in prepared jars.

ORANGE-RHUBARB-CARDAMOM JAM

Steps:

• 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.