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An old fashioned classic, can be made with or without ginger.
1.5kg trimmed rhubarb
50g fresh root ginger
pared rind and juice of 2 oranges
2 lemons
1.15 litres water
1.75kg sugar
15g butter
Slice the rhubarb and put about two thirds of it in a preserving pan.
Peel and finely chop the ginger, chop the orange rind and squeeze the juice from the lemons, add to the pan with the rhubarb along with the orange juice and water.
The ginger can be left out if wished.
Chop the lemon skins and tie in a piece of muslin, then put this in the pan and bring to the boil.
Simmer uncovered for about an hour until the fruit has reduced by about a half.
Allow to cool and then squeeze out all the juice from the muslin.
Add the remaining rhubarb and bring to the boil again, then simmer for 10 minutes until the fruit is soft.
Stir in the sugar and keep stirring until it is dissolved.
Bring the jam to the boil and boil hard until setting point is reached.
Stir in the butter to disperse any scum, and pot in warm sterilised jars.
Top with a disc of waxed paper, and cover with a lid when cool.
See here for a blog post about making rhubarb and orange jam.
Comments (2)
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Cloudy Jam
I'm glad the jam tastes good.
Mud coloured jam can have a few causes:
1. Overcooking after the addition of sugar.
2. Not removing scum before potting.
3. Poor fruit.
Could it perhaps be one of those? None of them wil make the jam inedible as you've found out!
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