Norwegian Orange-Rhubarb-Raspberry Jam

03 Sep

Homemade jam made with fresh oranges, rhubarb, and raspberries that is canned for long storage.

-By Carrie (Strommen) Lennie


2 Oranges
½ lemon
2 ½ cups sugar
1/3 cup water
1 lb rhubarb, cut into ½-inch pieces
1 cup raspberries


  1. Cover washed oranges and lemon with water. Cover and simmer 3 hours. Let fruits stand in water overnight.
  2. Next day, cut fruits in quarters. Spoon out pulp and save; discard seeds. Cut peel into fine, even slivers.
  3. Combine pulp, peel, the 1 ½ cups sugar and 1/3 cup water and simmer 45 minutes or until liquid is honey-like in consistency, stirring constantly.
  4. Meanwhile, in another saucepan, combine rhubarb, raspberries and the 1 cup sugar. Slowly bring to a boil, stirring. Continue to cook, stirring, until thick.
  5. Combine rhubarb mixture with orange mixture and mix well. Heat to a full rolling boil. Ladle into hot sterilized glasses and seal. Makes 4 8-oz glasses.
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Posted by on September 3, 2011 in Sauces-Condiments


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