Plum and Rhubarb Citrus Jam

Name: Plum and Rhubarb Citrus Jam
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 192 servings
Cuisine: International
Ingredients: 3 cups Caster Sugar; 2 tsp Orange; 0.67 cup Orange Juice; 2.5 lb Plum; 2.5 lb Rhubarb; 0.33 cup Water

Breakfast 🍳Dessert 🍰Side Dish 🥗Snack 🍿 Low-Carb Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Plum and Rhubarb Citrus Jam blends tart rhubarb with lush Italian prune plums for a balanced spread with bright orange notes. It’s thick, glossy, and layered with sweet-tart complexity—great for morning toast, spooned over yogurt, or paired with soft cheeses at brunch or dessert.

Prep25 mins
Cook1 hr 5 mins
Serves192
DifficultyEasy

1

In a saucepan over medium heat, bring the rhubarb, plums, sugar, orange juice, water, and orange zest to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
2

Meanwhile, check six pint-sized jars for cracks and the rings for rust, discarding any defective ones. Keep them immersed in simmering water until the jam is ready. Wash new, unused lids and rings in warm, soapy water.
3

Spoon the jam into hot, sterilized jars, leaving 1/4 inch of headspace. Slide a clean knife or thin spatula around the inside of each jar to release any air bubbles. Wipe the rims with a damp paper towel to remove residue. Place the lids on and screw the rings on tightly.
4

Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and use a holder to lower the jars into the boiling water, spacing them 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 5 minutes.
5

Lift the jars out of the stockpot and let them rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to confirm it does not move up or down. Remove the rings for storage and keep the jars in a cool, dark place.