Rhubarb and orange jam

Rhubarb and orange jam

Made in the microwave

By
From
The Margaret Fulton Cookbook
Makes
4 x 250 g jars.
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
750g rhubarb, trimmed and washed
1 orange, rind grated and orange juiced
500g sugar

Method

  1. Wash the rhubarb, trim and slice finely. Place in a large 2.5 litre microwave-proof bowl with the rind and juice, cover with microwave cling wrap and cook in the microwave for 10 minutes on high, until very soft. Remove the cling wrap. Add the sugar, stir the fruit and continue to cook on high for 10–15 minutes until a little gels when tested on a cold saucer. If any liquid bubbles out of the dish, simply scrape off the base of the turntable at the end of the cooking. Cool slightly, ladle into hot sterilised jars and seal. Label and store in a cool dark place.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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