Rhubarb & Orange Jam Recipe

Rhubarb & Orange Jam Recipe

A sharp, but sweet alternative to more traditional jams...

Ingredients:    1kg Rhubarb (Roughly Chopped)
                           1kg Jam Sugar
                           2 Oranges (Zest & Juice)
                           70g Candied Ginger (Finely Chopped)

Method:

1. In a large saucepan place the rhubarb, sugar,  candied ginger, orange zest and juice. Place on a low to medium heat, until the sugar has dissolved.

2. Increase the heat and boil for 10-15 minutes, skimming the mix as you go. Once the jam mix reaches 105 degrees Celsius on the sugar thermometer, take off the heat and let it cool for 15-20 minutes before storing in sterilised jars and sealing tightly.

3. The jam will keep for 6 months, if stored in a cool dark place.