About this recipe:A Rhubarb lover's delight! Rhubarb jam, pure and simple. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
1.2kg fresh rhubarb, chopped
400g caster sugar
2 teaspoons grated orange zest
80ml orange juice
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Method Prep:10min › Cook:45min › Ready in:55min
In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to the boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools. Ladle into hot sterile jars, and seal with lids and rings. Store in the refrigerator.
After you bring the jam to the boil, begin testing for the setting point by placing a small amount of the jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready to be placed in jars. Be patient as sometimes it can take 20 to 30 minutes of boiling for the setting point to be reached.
This jam was amazing! I had my reservations about the 2 fruits but WOW superb taste and texture!
I did use the hand blender to break up the rhubarb pieces and I added a small knob of butter.
Will defo be making more! - 30 Jun 2013
Amazing tasting jam! However it did take nearly an hour and 40 mins to reach set point!
I also subd 200g of rhubarb for 100g each of blueberries and chopped braeburn apple.
So tangy!Love it! - 24 Apr 2014