Rhubarb and Orange Jam Recipe

Rhubarb and Orange Jam Recipes

Ingredients :

75- g


250 ml

750 g

rhubarb stems, cut into 2.5 cm lengths

large orange


granulated sugar

Method :
  1. Grate the peel from oranges and extract the juice.

  2. Scoop out any remaining pulp and set it aside.

  3. All you will have left is the pith and the pips.

  4. Chop the pith into small pieces and place in a muslin hag together with the pips.

  5. In a large bowl, combine rhubarb pieces, orange juice, grated peel, pulp and muslin bag containing seeds and pips.

  6. Pour the water over and leave the mixture to rest for 8 hours or overnight.

  7. Transfer the mixture to a large saucepan or preserving pan and bring it to the boil.

  8. Lower the heat and simmer for 20 minutes.

  9. Remove the muslin bag and add the sugar, stirring until it is fully incorporated.

  10. When the setting point is reached (test by seeing if a small amount will jell on a cold saucer), remove from the heat, ladle into sterilized jars and seal.

Even small vegetable gardens usually have at least one large rhubarb plant. Be careful not to eat the leaves, as they are poisonous.

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