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Rhubarb and blush orange jam
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Makes: 2 x 500ml jarrs
2 blush oranges
800g rhubarb, trimmed and cut into 1cm slices
500g granulated sugar
1. Wash the oranges with hot water and cut off the peel and pith. Using a small sharp knife, carefully remove and discard the pith from inside the peel. Cut the peel into thin strips about 2cm long and 0.2cm wide. Put in a large mixing bowl.
2. Cut the flesh of the oranges into thin slices horizontally, removing any pips, then cut each slice into quarters. Add to the orange peel along with the rhubarb, then stir in the sugar. Cover with cling film and leave to macerate overnight.
3. Transfer the mixture to a preserving pan or wide saucepan and stir over a low heat until the sugar has dissolved. Turn up the heat and bring to a boil, then reduce the heat a little and simmer for about 20 minutes, stirring frequently to stop it sticking and burning, until thick. Decant into new, clean, sterilised jars, cover the tops with waxed paper, seal and leave to cool. Store in a cool, dark place for up to 6 months. Once opened, the jam will keep in the fridge for 4 weeks. LH
This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
Per 15g serving
This recipe was first published in February 2017.