Saturday, August 11, 2012

Orange Rhubarb Spread-Freezer Jam

Even though we've passed fresh rhubarb season I wanted to share this simple recipe in case (like me) you have some stored in the freezer. The original recipe's flavor calls for nothing more than rhubarb, frozen orange juice concentrate and sugar, I chose to warm it up a bit with spices...
maybe a subconscious hint that I'm ready for Fall??? 
The comments mentioned it was a loose spread, I used No Sugar Pectin and it worked fine.
I easily cut this recipe in half. It's very good folks, I think you'll like it if you try it.

Orange Rhubarb Spread-from Taste of Home
4 C diced rhubarb, fresh or frozen-red would be beautiful, I had green
2 C water
1 (6oz) can frozen orange juice concentrate, thawed
1 box regular pectin-or 1 Tblsp plus 1 1/2 tsp for half the recipe
4 C sugar-I cut back and used 1 1/4 C for half the recipe using No Sugar Pectin
3/4 tsp cinnamon-optional
a few grates of nutmeg-optional
a few drops of red food coloring-optional
  1. Mix rhubarb and water in small pan and simmer uncovered until soft, maybe 7-8 minutes.
  2. Drain, reserving liquid, and cool to room temp.
  3. Place rhubarb in blender and process till smooth. I like bits of rhubarb and chose to use a potato masher instead.
  4. Place rhubarb in a 4 C measuring cup and add enough reserved liquid to make 2 1/3 C.
  5. Return to pan and add orange juice, pectin and spices if using. Bring to a full rolling boil, stirring constantly.
  6. Add sugar, return to a full rolling boil and cook for 1 minute stirring constantly.
  7. Remove from heat and stir in food coloring if using. Skim off foam and pour into jars or freezer containers.
  8. Let cool to room temp, add lids and let set overnight.
  9. Store in fridge or freezer.
  10. Makes approx 5 half pints.
PS-The bee's nest is gone-Woo Hoo!
Have a happy day:@)


  1. This recipe sounds delicious. I admit to never having tried Rhubarb but I don't think it is readially available in our area. At least I have never seen it in the grocery store. I will make a mental note to look for it when it comes in season. In the meantime I will make a copy of your recipe.

    Carolyn/A Southerners Notebook

  2. So pretty and I love the addition of spices, as I am looking forward to fall too! xo

  3. It would be too costly for me to make as rhubarb here is shipped from the west coast of all places. It sounds wonderful.

  4. YUMMMMMY! Another "Keeper" to add to my recipes from you. AND YES our local market still has rhubarb so "I'll be rushing out to GRAB IT tomorrow" to make this... "Thank you Thank you"!!!
    Have a fun weekend,

  5. This looks so good. I'm at big fan of rhubarb.

  6. Looks delicious! Wish I had some rhubarb in the freezer. Have a great week!

  7. Lynn, this looks so pretty! I'm impressed with all you get done in the kitchen!

  8. Your orange rhubarb spread looks delicious and I like the freezer part. Much better than processing all the jars.

  9. I like your idea of the spices added in the jam. I am soooo ready for Fall. It can't get here fast enough. Yea for the bee's nest that's gone. I was thinking that it was a wasp problem. Oh well, Good riddance to those pests. Have a Happy Sunday. Wish I had a spoonful of your jam for my toast tomorrow morning!!

  10. Ummmmm...sounds great and easy, right up my alley.

  11. You are always busy canning up something yummy. This looks delicious and I bet with cream cheese on a bagel it would be extra yummy. I am canning jalapenos today using you recipe. I'll let you know how they come out. Have a great day, it is raining here in MA.

  12. Makes me wish I had some rhubarb. What am I thinking....I'm not a canner. (smile) But I do love that you've added some cinnamon and nutmeg.

    And good riddance to those bees.

  13. Ooooh, how I LOVE a tart jam! This looks darn tasty!!!

  14. We love freezer jam! It's easy to put together and perfect for toast in the winter. I am bookmarking this recipe, I think there's rhubarb in the freezer.

  15. This actually made my mouth water. Happens every time I think of eating rhubarb. Wonderful combination and I love the containers!

  16. A wonderful recipe to save for next spring's rhubarb! It looks delicious!


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