Orange and Rhubarb Jam

 

 

 

4-5 Oranges

¼ tsp Bicarbonate of Soda

½ Pint Water

1 lb Prepared Rhubarb

4 lbs Sugar

1 Bottle Certo

 

 

 

1.         Wash the oranges and remove the skins in quarters using a sharp

knife.

 

2.         Shave off and discard about half of the white part.

 

3.         Shred the skins very finely and place in a pan with the water and

Bicarbonate of Soda.

 

4.         Bring to the boil and simmer, covered, for about 10 minutes or until the

skins can be easily crushed between thumb and forefinger, stir

occasionally.

 

5.         Cut up the peeled fruit, discarding the pips and tough skin.

 

6.         Add the pulp and juice to the cooked rind and simmer, covered, for a

further 20 minutes.

 

7.         Take 1 ½ lbs prepared oranges and add 1 lb finely chopped rhubarb,

mix well with 4 lbs sugar.

 

8.         Bring to a full rolling boil, stirring constantly before and while boiling.

 

9.         Boil hard for 4 minutes, remove from the heat and stir in the Certo.

 

10.       Stir and skim in turns for 5 minutes to prevent the fruit from floating.

 

11.       Pot and cover in the usual way.