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Sunday, 8 June 2014

Rhubarb and Orange Jam

Time for a Summer Treat

June is here, and although the weather is somewhat 'mixed' at the moment,
my thoughts have turned to all the lovely Summer produce that is coming into season.
Rhubarb is in abundance in the shops at the moment.

The lovely Cynthia was also very kind to me this year,
and gave me a huge bag of these delicious beauties.

It's beautiful soft pink stalks beg to be used for something, 
but what I ask myself?

My first thoughts were of good old fashioned crumble,
 a batch of which are safely tucked away in the freezer,
but I still had a heap of the stuff left over.

So I decided to experiment a little and came up with this very simple recipe.

It really does not take a great deal of effort but the rewards are delicious.
It is best stored in the fridge and will keep for up to six months.

You will need :

1 kg fresh rhubarb, chopped into 1 inch pieces
400 g caster sugar
2 tbsp grated orange zest
100 ml orange juice
105 ml water

1. In a large saucepan 
( I am lucky enough to have a jam pan for this but if you do no have one, a large pan will do), 
combine the rhubarb, sugar, orange zest, orange juice and water.
Bring to the boil, then cook over a medium to low heat for around about 45 minutes, stirring occasionally until thick.

It should thicken a little more as it cools.
After you bring the jam to the boil, 
begin testing for the setting point.

To do this place a small amount of the jam on a cold plate.
If it wrinkles when you push it with your finger, it is ready to be put into the jars.

2. Ladle into hot, sterile jars and seal with lids.

3. Allow to cool and decorate the jars as you wish. 
That is the fun bit, 
and store in the fridge.

This is a lovely, sweet tasting jam.
I have given a few jars of it away as gifts and received some very kind compliments.

Until next time, enjoy your day.