Ingredients
600g Rhubarb
600g Sugar
Zest of 1 orange
1 orange juice
Method
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.
