Delicious and zesty, this Blood Orange & Rhubarb Jam has a beautiful pink glow that will brighten your breakfast.
Delicious and zesty, this Blood Orange & Rhubarb Jam has a beautiful pink glow that will brighten your breakfast. Made with seasonal winter produce, this is such a welcome burst of sunshine.
Blood orange and pink forced rhubarb are a match made in heaven and make a nice change from traditional orange marmalade or other classic jams.
Perfect with crusty bread or croissants, this is truly a scrumptious recipe.
Jam is quite straightforward to make. The advantage of making your own is that you can use less sugar than store-bought brands. I tend to do small batches of jam depending on what is in season, storing them in a cool and dry place away from the light so they last longer.
Blood Orange & Rhubarb Jam [vegan] [gluten free]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 900 g blood oranges
- 400 g rhubarb
- juice of 1 lemon
- 500 g jam sugar with added pectin
- To sterilise the jars you can plunge them in a large pan of boiling water for 10 mins. Alternatively you can also wash them in warm soapy water, rinse them and put them on a baking tray in the oven heated up at 100°C/225°F/gas ¼ for 10 mins. Make sure everything is very clean. You do not want to do this too far in advance as the jars should be warm when the jam is poured into them.
- Peel the oranges over a heavy bottom pan or preserve pan. You do not want to waste any juice that is why it is best to do this directly over the pan. Remove as much of the white skin as you can. Scoop the pips out.
- Cut the rhubarb in small chunks peeling off extra skin.
- Add to preserve pan with the lemon juice and jam sugar.
- Heat the fruits under medium to high heat until the mixture reaches boiling point. Carry on boiling jam for 20 mins stirring occasionally so that the jam does not stick to the bottom of the pan. From then on, check setting point every 5 minutes or so. Mash any chunks of fruits.
- To test if the jam has set, put a teaspoon of jam on one of the cold saucer. Let it cool for a minute. The jam is done when it wrinkles when pushed with your finger.
- Pour jam into the sterilised jars. Cover with waxed paper and seal.
- Store in a cool and dry place away from the light. Keep in the fridge once opened.
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