Rhubarb-n-Zest Jam

Connie's rhubarb plant

Connie’s rhubarb plant

Rhubarb-n-Zest Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Connie created this recipe after picking both green rhubarb and ruby rhubarb from her backyard plants. The addition of orange zest, lemon zest, and grated ginger root made for a lively taste!

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Rhubarb-N-Zest Jam Ingredients

4 cups cooked rhubarb (about 2½ lbs rhubarb stalks)
2 Tablespoons lemon juice
2 teaspoons calcium water
3 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
4 teaspoons finely grated ginger root
2 cups sugar
3 teaspoons Pomona’s pectin powder

Rhubarb-N-Zest Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash and trim rhubarb stalks. Cut into ½ inch pieces. Put in saucepan, add a little water, and simmer until soft.

3. Measure 4 cups cooked fruit back into saucepan.

4. Add calcium water, lemon juice, orange zest, lemon zest, and grated ginger, and mix well.

5. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Rhubarb Zest Jam on toast

Rhubarb-n-Zest Jam on toast

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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4 thoughts on “Rhubarb-n-Zest Jam

  1. Hi! If I add a cup of orange juice instead of the lemon juice, would I just add one more teaspoon of pectin? Thank you.

    • Dear Tonia,
      We think it will likely work to add one cup of orange juice to this recipe, but please keep the 2 Tablespoons of lemon juice in order to be sure it is safe for water bath canning and that it jells properly. We think adding one more teaspoon of pectin powder for the cup of orange juice is a good idea. We don’t think you need to add more calcium water.

      Sounds like it could be good — would love to hear how it turns out.

      • Hello, thank you for getting back to me. This is the recipe I used, and I’m very happy with the results, especially since it was my first time making jam. It is similar to a Ball recipe without all the sugar and of course Pomona’s Pectin. Yum! I’m so happy I found Pomona’s Pectin. I can’t wait to make more jam!

        4 cups cooked rhubarb
        1 cup of freshly squeezed orange juice
        2 Tablespoons lemon juice
        2 teaspoons calcium water
        4 teaspoons finely grated orange zest
        2 cups sugar
        4 teaspoons Pomona’s pectin powder

        Thanks again!

        • Hi Tonia,
          Thank you so much for getting back to me with what you did and how much you liked it. Very happy to hear you had a good first experience with making jam. Feel free to keep us informed of your jam-making adventures!

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