Orange-Rhubarb-Cardamom Jam


Rhubarb is a farm-stand favorite for me. I bring it home by the armload for jams and syrups. Tip: Seek out the ruby red stalks. This jam will taste fine if made with green stalks but won't be as pretty.

Orange Rhubarb Cardamom Jam
Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
1 hrs 5 mins
6 half-pint jars


  • 2 pounds rhubarb, cut into 1-inch pieces

  • 3 large navel oranges, peeled and sectioned

  • 2 tablespoons grated orange zest

  • 4 ½ cups white sugar

  • 3 tablespoons fruit pectin (such as Sure-Jell®)

  • ¾ teaspoon ground cardamom


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Cook's Notes:

Do not use low-sugar pectin.

Jams thicken as they cool, so they need to come off the heat when they're still a little runny. But to set up properly, they also need to cook long enough to reduce the fruit's water content, which concentrates the sugar and allows it to gel and bond with the pectin. My favorite way to check for set is the saucer test: Tuck a few saucers into the freezer before you start cooking. When your jam smells sweet and looks glossy and thick and nearly molten, take it off the heat. Spoon a little onto a chilled saucer, freeze it for 1 minute, then nudge the jam with your fingertip. If it has formed a skin on the surface that wrinkles when you push it, the jam is ready. If your finger slides right through, it needs another 1 to 2 minutes of boiling.

Nutrition Facts (per serving)

165 Calories
0g Fat
42g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 165
% Daily Value *
Total Fat 0g 0%
Sodium 2mg 0%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 5%
Total Sugars 40g
Protein 1g
Vitamin C 16mg 80%
Calcium 43mg 3%
Iron 0mg 1%
Potassium 153mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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