I was craving rhubarb after seeing Wendy's Stewed Rhubarb with Ginger, so I googled rhubarb and jam and hey presto, there it was, Rhubarb & Orange Jam by good old Mrs Beeton.
Rhubarb & Orange Jam
by Mrs Beeton
1.13L/2pt/1 quart finely-cut rhubarb
700g/1½lb loaf sugar
- Peel the oranges; remove as much of the white pith as possible, divide them and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small.
- Peel the rhubarb, cut it into thin pieces, add it to the oranges and stir all together over a gentle heat until the jam is done.
- Remove all the scum as it rises, put the preserve into pots, and when cold, cover down. Should the rhubarb be very old, stew it alone for ¼hour before the other ingredients are added.
3 x 400g jars
I grated the rind from the oranges before I cut them up and I used rhubarb from last session, which I'd chopped into pieces and frozen in a bag.
I put a saucer in the freezer and did the wrinkle test, to judge when my jam was ready and then poured it into sterilised jam jars. The quantity was enough for 3 x 400g jars and a little left over to take a photo of and to try.
I tried to allay his fears by telling him the jam was mostly oranges and reminded him that he liked rhubarb, when I mixed it with strawberries to make Strawberry & Rhubarb Crumble.
He still looked very dubious, but I made him try some anyway!
His conclusion was "it has chunks", "yes Graham" I said, that would be the oranges and rhubarb!", "oh" says he! "Actually, it is really quite nice!".
Yay! Victory! Another point to me!