Rhubarb and Orange Jam
Description
Perfect for stocking up for winter. If you’re as lucky as I am and have your own garden where rhubarb has already grown and ripened, it’s time to start making rhubarb and orange jam at home. I don’t know how it is for everyone else, but for me this jam is the tastiest in the world, because I absolutely love rhubarb’s slightly tart flavor, and with oranges it turns out simply excellent. Come fall or winter, you open a jar of this treat, have a couple of spoonfuls with tea, and your mood lifts right away. And the pies you make with this jam are simply divine—not to mention turnovers and many other goodies. In short, with this simple rhubarb and orange jam recipe you can enjoy a delicious treat all winter long and bake wonderful pastries for your loved ones. The preserve is ready for winter storage.
Instructions
- 1
Step 1
First, prepare all the ingredients, peel the rhubarb, wash the oranges, and measure out the sugar.
- 2
Step 2
Then cut the rhubarb and orange (including the zest) into small pieces and place them in a saucepan.
- 3
Step 3
Now we need to weigh the resulting mixture and add sugar to the pot (1:1 ratio). My rhubarb and orange mixture came to 2.8 kg, so I added the same amount of sugar. Leave everything for half an hour until the ingredients release their juice.
- 4
Step 4
As soon as the juice appears, put the pot on the heat.
- 5
Step 5
When the mixture comes to a boil, skim off the foam and reduce the heat. Cook for 20 minutes, stirring occasionally.
- 6
Step 6
While the jam is boiling, sterilize the jars using any convenient method—for example, with a steamer.
- 7
Step 7
After 20 minutes, pour the hot jam into jars, screw on the lids, wrap them in a towel, and leave them until completely cooled.