Rhubarb and blueberries combine with orange zest and juice in this easy peasy zesty jam. Perfect for spreading in cakes, stirring into buttercreams, beating into cake batters or spooning into crumbles or cobblers, you can also enjoy this jam spread thickly on toast.
- 700g rhubarb
- 400g blueberries
- 400g caster sugar
- 100ml each orange juice and water
- 1 tbsp. orange zest
Chop the rhubarb into 1cm chunks. Stir together the rhubarb, blueberries, caster sugar, orange juice, water and zest.
Cook, stirring often, for 45 minutes over a medium low heat or until thick and jammy. Spoon into hot sterilised jars and seal.