Tuesday, 9 March 2010

Rhubarb and Blood Orange Jam

I took this recipe from my Larousse des confitures. The recipe called for regular oranges, but as I had blood oranges, I figured that it wouldn't make too much of a difference. What it has done is ensured that my jam is a glorious pink, and tastes absolutely delicious. I'm looking forward to putting this on toast on a Sunday morning in the summer!

It has, however, inspired me to make blood orange jam/marmalade some time very soon, whilst they're still cheap in the supermarket... and
the search for recipes for that has me also drooling over a recipe for blood orange curd, which I think I will definitely be making equally soon, if not sooner!

What always gets me about jam recipes is the "cook for 20 minutes, then test for set" line. NONE of the jams I have made so far needed cooked for less than an hour. I really ought to give myself two hours of cooking time each time, because I keep on getting caught out making jam in the evenings, and then getting to bed later than I planned.

- 2 blood oranges, sliced very finely
- 1.3 kg rhubarb, chopped into 1cm long pieces
- 1 lemon, sliced very finely
- 1.2 kg sugar

Put the oranges, rhubarb and lemon in a bowl. Add the sugar, stir to coat, leave for twenty-four hours.

Put in a saucepan, cook until it sets!

And it really is absolutely delicious...

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