Method :
- Wash the rhubarb and cut it into
chunks.
- Cut the orange into quarters, cut
up the pulp and mix it with the rhubarb.
- Mince the orange skin, place it
all in a bowl and leave to stand for 24 hours.
- The next day, place it in a
preserving pan.
- Bring to the boil and boil for
20-30 minutes.
- Meanwhile, prepare the jam jars,
once setting point is reached, pot into jars and cover with jam pot
covers in the usual way.
Note :
This jam makes a delicious alternative
to strawberry jam, spread on home-made scones covered with thick cream.
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