How To Make Rhubarb and Orange Jam

Homemade Jam Recipes

Ingredients: Rhubarb and Orange Jam Recipe

Photo of Rhubarb1 1/2 lb / 750 grams of rhubarb stems (no leaves)
1 lb / 500 grams of white sugar
5 fl oz / 150 ml of tap water
2 oranges

Method - What To Do

If you have a mature clump or two of rhubarb, it is so easy to be quickly inundated with stems, and as the plant manages to produce an early crop, this is the perfect recipe to start off your jam making year.

Photo of OrangesCarefully scrub and clean all of your rhubarb, to remove any dirt from the stalks. Chop the rhubarb into small pieces and place in a large metal, enamel or glass saucepan, along with the sugar and the water. Zest the oranges and juice them, adding this fresh orange zest and juice to the pan of chopped rhubarb.

Place the saucepan onto a low heat and gradually bring your rhubarb and orange mixture to a boil, stirring to ensure that the sugar quickly dissolves. Allow the jam mix to boil for a few minutes and then reduce the heat to a steady simmer for between 30 and 40 minutes, until a thick consistency has been reached. During the simmering period, it is important to stir the mixture regularly to avoid any burning on the bottom, although be careful that the rhubarb maintains it shape as much as possible and doesn't fall apart too much.

When you feel that your rhubarb mix has reached the desired setting point, test the syrup by placing a few drops onto a plate or container that has been previously chilled. Leave for roughly 60 seconds and touch with your finger, to see if ripples appear.

If your rhubarb and orange jam appears to still be a little on the runny side and is not yet ready to set, then continue simmering and test in this way once again when you feel the desired consistency has been reached. Once the jam appears to be ready to set, remove it from the heat, leave to cool for 15 minutes and ladle into sterile glass jars.

Rhubarb and Orange Jam Recipe - More Jam Recipes.