Lebanon County Rhubarb Jam

This recipe comes from an old cookbook from my collection: The United States Regional Cookbook, originally published in 1939.  The rhubarb jam recipe is found in the Pennsylvania Dutch chapter.  I have been using this recipe since the 70s, and have added a pinch of cinnamon–that’s all–to soften the sharpness of the rhubarb and citrus.  I also process the filled jars in a boiling water bath because I am a nut for safe canning.  The original recipe just said “fill and seal jars [probably with paraffin, since that was the method then].”  This recipe uses no commercial pectin, instead relying on the natural pectin found in the orange peel.  Orange marmalade also doesn’t use added pectin.

This jam is good on toast, pancakes, and hot biscuits.

Lebanon County Rhubarb Jam

2 1/2 lbs rhubarb, cut into small pieces

1 1/2 lbs sugar

1/2 cup water

2 large oranges

1/4 tsp cinnamon

Add sugar and water to rhubarb pieces in large bowl. Mix thoroughly.  Grate orange rind from the two oranges after you have squeezed out the juice.  Add orange juice, grated orange rind, and cinnamon to rhubarb mix.  Pour into large saucepan over medium heat.  Bring to boil.  Simmer for 30 minutes, stirring occasionally to prevent sticking to the pan’s bottom.  Fill sterilized jars and seal with sterilized rings and lids.  Put in boiling water bath (water should cover jars by at least an inch).  Bring to boil and boil for 10 minutes.  Makes about six 6-ounce jars.