Rhubarb and orange combine in this deliciously zesty, tangy, sweet and thick jam. Perfect for spreading into cakes or baking into bars, you could also use this to add flavour to crumbles, cobblers and muffins.
- 1.2kg rhubarb
- 500g caster sugar
- Zest of 1 orange
- 100ml orange juice
- 100ml water
Finely chop the rhubarb. Combine the rhubarb, caster sugar, orange zest, orange juice and water.
Cook over a medium-low heat for 45 minutes, stirring often, until thick and jammy. Spoon into hot sterilised jars and seal.