Recipe for Rhubarb Jam
- 700g (1½lbs) trimmed and cleaned rhubarb
- Grated rind and juice of 2 oranges
- 700g (1½lbs) jam sugar
Put the rhubarb, orange zest and juice into a pan with the sugar. Warm until the sugar has dissolved and then bring to the boil, stirring for about 15 minutes. Test if it's at setting point by putting a teaspoon on a plate in the fridge. If it sets and forms a skin as it cools you'll know it's done. Boil again for a little longer if it doesn't set. Put into warmed jam jars. Store in a cool, dark place.
