Orange-rhubarb jam

Ingredients for 1 servings:

• 750 g rhubarb
• 550 g orange(s), fillets and juice weighed
• 1,300 g gelling sugar, 1:1
• 1 vanilla pod(s)
• some orange peel
• 3 tbsp lemon juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For 8 small twist-off jars. Peel and dice the rhubarb and weigh out 750g. Wash the oranges in hot water and peel them so that there is no white pith on the peel. Cut the peel into thin strips. Peel the oranges completely, removing all the white pith. Cut out the segments and squeeze out the juice. This is best done directly over a bowl so that the juice is collected while filleting. Weigh out 550g. Cut the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Heat the rhubarb, orange segments/juice, orange peel, vanilla seeds, and gelling sugar in a large saucepan. Add 2-3 tablespoons of lemon juice. Cook everything for 20-30 minutes. Test for setting by placing 1 tablespoon on a small, flat plate and refrigerating for a few minutes. If it is not firm enough, add a little more lemon juice and continue cooking until it sets. Rinse the jars and lids with boiling clean water and quickly fill with jam, filling right up to the brim. Immediately close the lids and turn them upside down to seal. After about 30 minutes, turn the jars upside down again and label them with the date and contents. The jam will keep for at least 1 year when sealed.