ORANGE-RHUBARB-CARDAMOM JAM

Orange-Rhubarb-Cardamom Jam image

Provided by Marisa McClellan

Time 1h5m

Yield 24

Number Of Ingredients 6

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

Steps:

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.
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.
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.
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.
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.
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.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 42.1 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 1.5 mg, Sugar 40 g