Rhubarb and Orange Jam


Rhubarb and Orange Jam

600g Rhubarb
600g Sugar
Zest of 1 orange
1 orange juice


Rinse the fresh Rhubarb and slice it into 1-2 cm pieces.

Put the Rhubarb, orange zest, orange juice and sugar in a saucepan.

Bring the mixture to simmer over medium heat for the sugar to dissolve, stirring frequently.

Bring the jam to boil over medium-high heat and cook the for 25-30 minutes, until the Rhubarb is tender.

When the thermometer reaches the setting point of the jam, 105 ºC, remove the saucepan from heat.

Transfer the Rhubarb and Orange Jam to a Preserving Jar, leaving ¼ inch space to make vacuum. 

Products Used 

MasterClass Non-Stick Heavy Duty 18cm Saucepan 
Home Made Stainless Steel Non-stick Jam Funnel 
Home Made Deluxe Stainless Steel Cooking Thermometer 
Home Made Glass 1 Litre Preserving Jar