Orange and Rhubarb Jam

Anyone who grows rhubarb knows there is always more than they need, so this is a brilliant way to use some of the surplus, and it is delicious.

Half way between a sweet marmalade and jam, this is also good for sandwiching a sponge or swiss roll

too good to stop eating and take a photo!

Orange and Rhubarb Jam
No quantities are given because this works by weight.
After preparing the fruit I weigh it then add an equal weight of sugar - see weight guide below.
If you have not made jam before, read all the instructions before you start and make sure you have everything you need.
The process can be split and carried out over a few days, so there is no need for a long jam making session.

Ingredients:
Oranges, I started with 2 large ones
Rhubarb, washed and chopped into short chunks, 1cm
Sugar - This fruit has a good pectin content so it does not need any extra pectin for a good set

Method:
Step1 Prepare the oranges:
Cook the oranges by simmering them, covered in water, until they are soft - at least 30 mins to 1hr. Lift out the oranges, it’s best if they are still whole. Keep the liquid they cooked in, you need it.
Cut the oranges open and scoop out the flesh, remove the pips. If you have a blender tip the fruit pulp in and blend, if not chop it up as fine as you can.
cut the peel into manageable slices and scrape off as much of the white pith as you can, throw this away, keep the orange zest and slice and dice this very finely.
Mix the pulp and zest, weigh it. Now add the same weight of the cooking liquid. This is your orange mixture (see Step 3)
Throw away the leftover liquid. You can keep the orange mixture in the fridge for a few days (or the freezer for ages) while you recover from all that!

OR see the alternative method further down

Step 2
Put the orange mixture and rhubarb in a very large pan, simmer it gently, until the rhubarb is cooked and all fallen apart - you might need to stir it vigorously to break up the rhubarb. If you don’t do this you will get big lumps of rhubarb which don’t spread well as jam. 

Step 3 Weight guide:
orange solids 100g
cooking liquid 100g     
                = 200g orange mixture
                add 200g Rhubarb
= 400g fruit
add 400g sugar
=800g jam
Add the sugar and stir to help it all dissolve. It is important for all the sugar to dissolve completely before you go on to boiling your mixture. You can leave the whole mixture in a cool place until you are ready to cook and pot it.

Step 4
Wash your jam jars and get your lids or covers ready - I sit them in a shallow pan of hot water which is next to the jam pan, to reduce mess when potting up.

Step 5 Cook the jam:
Follow any standard jam-making instructions from this point to potting up. This is helpful, https://moorlandseater.com/jam-making-a-beginners-guide/  start at the Jam making equipment section.
I bring the fruit & sugar mix gradually to the boil, stirring occasionally to stop and sticking on the bottom. A sugar thermometer is helpful but not absolutely necessary.

As an alternative to the lengthy process for the oranges you could try:

• peel the oranges with a knife, try to peel it in wide sections - put aside the fruity pulp
• simmer the peel in water until it is softened - meanwhile, chop the pulp, remove pips and stringy bits, then blitz or chop to a mush.
• when peel is really soft, strain it and keep the water - scrape as much white stuff (pith) off as you can and throw it away - chop the remaining zest finely and add it to the mushed pulp
• weigh the pulp & zest, add the same weight of the cooking water from the peel, top up with water if there is not enough
• this makes the orange mix you will add to the rhubarb before you cook it