John Myers
Rhubarb and Orange Jam
The perfect rhubarb and orange jam recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh rhubarb
- 1 Orange untreated
- 25 g Sugar brown
- 250 g Preserving sugar 3: 1
- 1 Vanilla pod
- Clean the rhubarb and cut into pieces about 2cm long. Rub 1 teaspoon of the orange peel. Then peel the orange so that the white skin is completely removed. Cut out the fillets between the separating layers, catch the dripping and press it out of the remains . Mix the rhubarb, orange fillets, zest, juice and sugar in a large saucepan and let the juice steep for 1 hour.
- Cut the vanilla pod lengthways and scrape out the pulp. Stir into the rhubarb with the preserving sugar. Bring to the boil, stirring constantly with a wooden spoon. From the point of bubbly boiling, let cook for 3 minutes while stirring. Remove the vanilla pod and immediately pour the jam full to the brim Fill the jars, close the screw-on lids immediately, turn them over, leave to stand on the lids for about 5 minutes, then turn them back and let them cool completely on a rack.
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