Rhubarb & Blood Orange Jam

Rhubarb & Blood Oranges are in season; try our delicious winter jam recipe.

750g blood oranges
750g rhubarb
1.2 litres water
50g Jamsetta
2.5kg sugar (warmed)



Scrub oranges well, dry thoroughly and cut into quarters, remove skin, then remove pith from skin and discard. Shred skin finely. Cut fruit and remove pips. 

Wash rhubarb and dry, cut into 10 cm lengths.

Place fruit into Fowlers Maslin preserving pan. Add water and cook gently, uncovered, until fruit is very soft.

Add Jamsetta and warmed sugar, then heat gently until dissolved, stirring constantly.

Bring to the boil and boil vigorously for 15-20 minutes, stirring occasionally.

Skim scum from surface with a metal slotted spoon. Test for set.

Allow to stand for 5-10 minutes.

Pour into warm dry jars # 14 Fowlers bottles and seal immediately with Kleerview Covers or Preserving Wax.

For a sugar free fruit spread version of the above ...
Follow the above recipe substituting the sugar for 250g honey.
Reduce the water to 500 ml.

Add fruit, honey and water to Fowlers Maslin Preserving Pan and cook, uncovered for up to 1 hour until the fruit is very soft. Add the Jamsetta carefully ensuring there are no lumps. Bring to the boil and boil vigorously for 5-10 minutes. Allow to stand for 5 minutes and pour into warm sterilized # 14 bottles, seal with ring, lid and clip and once the jars have cooled, place in your preserving kit and process for 60 minutes in your Simple Natural Kit or as per your preserver type.
This fruit spread will need to be refrigerated once opened and consumed within 2 weeks.

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