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After a few minutes, check for a set using the saucers. Once you've got it, let the jam cool slightly then bottle into sterilised jars.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Rhubarb and Orange Jam
Submitted by Trekkie 11 June 2009
You can eat this jam immediately.
Ingredients
800g rhubarb chopped up roughly.,200g small tangerine's peeled and chopped roughly.,The peel finely cut into slivers.,1kg preserving sugar with pectin added.
Method
Put a couple of saucers into the freezer. Bung everything into a preserving pan and slowly bring to the boil. Once all the sugar has dissolved, bring it to a rolling boil.After a few minutes, check for a set using the saucers. Once you've got it, let the jam cool slightly then bottle into sterilised jars.
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
