Yapton and District Cottage Gardeners Society. Rhubarb and Orange Jam

Rhubarb and Orange jam

Submitted by: Ken Rippengale

Young sweet early rhubarb is used in this jam. As rhubarb has no pectin, it has to be mixed with a high content fruit, in this case oranges. Extra pectin is added to obtain a firm set.

Makes approx six 454g - 1lb jars.

Freshly picked rhubarb: 1.8kg-3lbs washed and cut into 12mm-½inch pieces.
Bramley cooking apples: 1kg-2.2lbs washed, cored, peeled and cut into small pieces.
Oranges 4: extract juice.
From above Oranges : Cut off flesh.
From above Oranges : Cut up pith.
Sugar: 1.7kg-3.75lbs.
water: for cooking apples only 300mls/10fl oz

Start by preparing the jars. Wash in hot water to which has been added a drop of washing up liquid, rinse under a running tap, leave to drain. place in oven on tray, set to lowest setting. Place apples in saucepan with the water, cook slowly until soft, mash to a pulp using potato masher, strain through sieve to extract juice. Dispose of the pulp. Place rhubarb, orange flesh, orange and apple juice to pan. Tie orange pith in square of muslin place in pan. Bring to boil, turn down heat and simmer until rhubarb is tender not mushy.

Remove muslin bag. Add sugar stir in. Bring to rolling boil, approx 10 - 15 minutes, test for set using the cold plate method. Pot, cover and label.