Rhubarb and Orange Jam for Winter
Very tasty and aromatic - bright, zesty, and simple! Rhubarb and orange jam for winter turns out wonderfully fragrant and full of spring mood. It’s cooked in its own juice, without water, and you choose how thick it is. Add nuts and fragrant spices for a new twist!
Updated : 15 January, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Rhubarb
500 grams
Oranges
500 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make rhubarb jam: you’ll need fresh rhubarb stalks. It’s considered that the roots and leaves of this perennial vegetable are toxic, so use only the stalks. Wash them well, pat dry, peel off the skin all around, and cut into small cubes.
Step 2
Wash the oranges thoroughly with hot water, preferably scrubbing the peel with a brush to remove dirt and any residues. You can even pour boiling water over them. Dry the oranges well. Finely grate the orange zest (outer layer only) and add it to the chopped rhubarb.
Step 3
Peel the oranges. Separate into segments, remove the thick white membranes and any seeds, then cut into small pieces. Add to the rhubarb and zest.
Step 4
Add the sugar, cover, and leave for 3-4 hours. During this time the rhubarb and oranges will release juice.
Step 5
Some people recommend leaving the mixture overnight for juice, but that’s a long time. After 4 hours, there should be plenty of juice to start cooking.
Step 6
Transfer the mixture to a pot and cook over low heat. Once it comes to a boil, simmer for 20-25 minutes. The rhubarb will become soft and almost translucent - this means the jam is ready. Let it cool, then transfer to pre-sterilized jars. Seal with lids and store where convenient. In winter, spread it on bread or a bun and enjoy the aroma and flavor. Enjoy!
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