Rhubarb and Orange Jam Recipe

rhubarb and orange jam

This Rhubarb and Orange Jam Recipe is unusual, oranges being more associated with marmalade, but it really works well. The additional lemon zest and the orange rind makes it more like a marmalade as well. The set is different from normal, closer to a conserve.

Ingredients for Rhubarb and Orange Jam:

  • 3 lb (1.4 kg) rhubarb
  • 3 lb (1.4 kg) sugar
  • Grated rind and juice of 1 lemon
  • 2 thin-skinned oranges

Method for Rhubarb and Orange Jam:

  1. Chop the rhubarb into 1″ (2.5 cm) lengths.
  2. Put alternate layers of rhubarb and sugar in a bowl. Add the lemon rind and juice. Cover and leave overnight.
  3. Boil the oranges whole in water for about 1 hour.
  4. Cut the oranges (including the peel) into small pieces, discarding any pips and add to the rhubarb. Stir well.
  5. Place in a pan, bring slowly to the boil, stirring until the sugar has dissolved.
  6. Boil rapidly until setting point is reached.
  7. Remove the scum and leave to cool slightly. Pot into warm sterilized jars and seal whilst still warm.

Makes about 5 lbs (2.5 kg) of jam.

General Information on Jam Making

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Posted in Val's Preserves, Jams, Fruit, Vegetarian Recipes, Lemons, All Recipes, Oranges, Rhubarb
17 comments on “Rhubarb and Orange Jam Recipe
  1. peter j says:

    Thought I’d give this a try it turned out better than expected but tasted more like marmalade than jam, will definately be making more.

  2. Kate M says:

    Wonderful recipe. Reminds me of my Grandmother who absolutely loved Rhubarb & Orange jam and for most of our childhood we didn’t know traditional marmalade – only this as she used to make simply buckets of the stuff – enough to see us through most of the year.

  3. Lynn McDonnell says:

    Delighted to find fine recipes. Many thanks,

  4. Liz says:

    May seem a daft question, but when you chop up the oranges, do you leave the peel on?


  5. Val says:

    Yes you do.

  6. STC says:

    Help! Can you please confirm that no water needs to be added to this recipe, and that the rhubarb effectively creates enough fluid? Thanks!

  7. Val says:

    No water needs to be added.

  8. Liz says:

    Made this jam & it is absolutley & utterly gorgeous. I’m not a lover of jam (only have it with cream teas!) & I definitely don’t do marmalade, but this is just superb & has changed my view on jams!. I will have to hide it from my husband before he eats it all to himself! I will now have to try making marmalade to see if that changes my mind too!

  9. Liz says:

    ps – I also blitzed half the fruit before I got to the rapid boil, and this certainly seemed to help.

  10. Maryann says:

    Would love to have a go at this recipe but have just made some rhubarb & vanilla (whis is truly gorgeous, jut like rhubarb & custard) and that recipe included a sachet of powdered pectin or jam sugar to help it set.
    Will the oranges help with the set or should I also add extra pectin. I’m hoping it will be like a marmalade as we all love it. Thanks for any advice.

  11. Hayley says:

    When cutting the oranges, do you leave the skin on because won’t this leave massive chunks of peel in the jam? Please help…..

  12. barry says:

    same as Hayley I was wondering about the orange peel lumps

  13. Jenny says:

    I made this rhubarb & orange jam last year but I made the mistake of not cutting the Orange peel small enough. I am making some tonight & I have chopped the Orange skin really small. We all enjoy it as either jam or marmalade.

  14. Valerie says:

    I’m thinking of making this recipe for a charity event I’m holding & I wondered how long will this jam store for when it’s made?

  15. Val Harrison says:

    Official line 12 months as long as prepared and stored properly. We have, however, had jams stored for a lot longer that were perfectly good.

  16. Steve says:

    Sorry never made this before, approximately how long will this take to boil before it’s ready? ,

  17. Valerie says:

    Hi Val thank you for your reply, I made a batch of this jam yesterday & it’s turned out brilliant. I tried a jar this morning as this jam is for a preserve stall at our afternoon tea in aid of Breast Cancer Care. As I’ve not made this before I wanted to see what the set had turned out like, it’s perfect. Thank you for another wonderful recipe.

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