Rhubarb and Orange Jam

I had a very good crop of rhubarb and whilst the stalks were still pink (not thick and green as they are as the rhubarb matures) I decided to make this absolutely delicious jam.  

Preparation

Put the rhubarb, orange, ginger and strawberries in a large casserole – sprinkle over the sugar and leave for 2-3 hours or even better still overnight until the juices have run.

When ready to make the jam. Pop two tea plates into the freezer. Place the pan over a low heat and stir from time to time until the sugar dissolves and doesn’t feel gritty when stirred with a wooden spoon. Turn up the heat and bring up to a fast boil.  Don’t stir too often because you will break up the pieces of fruit.

I use a thermometer and the temperature needs to reach 106 degrees centigrade. The boiling time will be about 15-20 minutes. The jam will have transformed from a runny mixture to a thicker, slower bubbling mass.  Take from the heat, give it a stir then add the pectin and stir again.  Any scum will mix into the jam but if not add a knob of butter, stir this through  and  the scum will disappear.

To test for a set put a spoonful onto one of the chilled tea plates and leave to cool – pop it into the fridge for a minute or two. When pushed with the finger it should wrinkle and be thick – if not – and the jam  is still liquid boil up again for another 10 minutes.

Whilst the jam is boiling transfer your clean jam jars into a low oven at 100 degrees for 10-15 minutes to sterilize,

When you have achieved a thick jam transfer into warm sterilised jars, put a lid on and leave to go completely cold.


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