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Rhubarb-orange jam

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Ingredients for 1 servings:

  • 2 organic oranges
  • 1 kg rhubarb
  • 500 g gelling sugar 2:1

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Wash the oranges in hot water and dry them. Thinly peel the outer rind with a vegetable peeler and cut into fine strips. Cut off all the white pith with a sharp knife and separate the segments. Squeeze out the juice. Wash the rhubarb and trim off the dry ends. Cut into small pieces. Place the orange juice, segments and zest in a saucepan and fill with the rhubarb to a weight of one kilogram. Add the gelling sugar and simmer over low heat until enough juice runs out so that there is about two fingers’ width of liquid at the bottom of the pan. Now increase the heat and puree about two-thirds of the mixture with a hand blender. Bring to a boil according to the package instructions, test for setting, and pour into clean screw-top jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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