Orange Jam Veg
Accompaniment Jam Preserves
The grated zest and juice of 2 large Oranges
1. Wash the rhubarb, cut into small pieces then place in a large saucepan
together with the sugar, water, orange zest and juice.
2. Bring to the boil then cook for 30 minutes, stirring from time to time.
Remove from the heat and test for a
set (see notes below) then pour into warm jars, cover and
label (see notes below).
see also General
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
for a set – Remove the pan of jam from
the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then
gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid.
in a cool dark place.
Preserve Recipes | Summer Recipes | What's
in Season |
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