Orange-Rhubarb-Cardamom Jam

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Inspect six half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk sugar, pectin, and ground cardamom together in a small bowl.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine rhubarb, orange zest, and orange segments in a wide, nonreactive 8-quart pot: stir in pectin mixture to combine. Bring to a vigorous boil over high heat. Reduce heat to medium-high and cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until reduced by at least one-third, 20 to 25 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Remove jars from stockpot; rest several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.'}

📊 Nutrition Facts

Per serving (24 servings total)

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