Rhubarb Orange Jam

1.5 cups
30 min

Rhubarb Orange Jam. We don’t have a very long rhubarb season in Arizona so I grab when I see it. This means I don’t always have a plan for it when I get it home! I had some oranges and I always have orange liqueur so I thought a jam would be perfect! This sweet tart jam is bursting with flavor. The addition of honey deepens the flavor and makes it the perfect topping for toast, waffles, crepes or pancakes. I used it in a bar cookie recipe so the sky is the limit. It keeps in the fridge for a couple of weeks but I bet it doesn’t last that long!

Recipe details

  • 1.5  cups
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • Zest of 1 orange
  • ½ cup light brown sugar
  • ¼ cup honey
  • 2 tablespoons orange liqueur
  • 1 pound rhubarb, sliced crosswise into ½”-thick pieces, divided
  • pinch of kosher salt
  • 2 teaspoons vanilla extract

Instructions


Combine orange zest, sugar, honey and orange liqueur in a medium saucepan.
Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 45 seconds.
Reserve ½ cup rhubarb. Add the rest of the rhubarb to pan and simmer, stirring often. Occasionally press on the rhubarb with a spatula.
After about 10 minutes add the reserved rhubarb. Cook for another 5 minutes. Remove from the heat and stir in the vanilla.
Let cool to room temperature. Transfer to a jar and keep in the fridge for up to 2 weeks.

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