The Rhubarb continues

Thought I would make rhubarb jam as I had never tried it before and wondered what it would taste like. So with fingers crossed I attempted the following recipe

2.5 lbs  rhubarb roughly chop to small pieces
2lbs sugar
half cup of water
2 oranges, juice and grated rind from each

Alternate layers of rhubarb and sugar into a large pan and allow to stand for an hour ( I prefer to leave it overnight to allow maximum juice to be released from the fruit)
then add the juice and rind from the oranges, stir the mix to see how much liquid you have.
the liquid should cover at least 3/4 of the fruit, if not add the water but you should not have to use more than a half a cup of water. Cook for about 30 mins, gently on medium/low heat, stir occasionally to prevent burning the sugar as this will alter the taste. Turn off the heat and leave the pan on the stove to use up the residual heat. You can continue using residual heat to cook the jam while you are cooking other things for the next day or two, making sure that you stir the jam to prevent it from sticking and burning.
This allows the jam to thicken and gives it a glorious reddish color
As my kitchen is in constant use I kept moving the pan around the stove through out the day, thus I  cooked the jam for only a day to achieve the thickens and color that I required. It may take you a day or so longer using this method.
Pour in to sterilized jars, seal and store. Remember to sprinkle sugar to cover the top of the jam before sealing to prevent mould growth!!

The reason I used this particular recipe was because it did not call for the use of pectin, however you can try other recipes that call for pectin to be used thus you will get a larger yield from the amount of fruit used.

My yield from this recipe was 5 jars but I have different size and shape jars, you may have more if you use the same size small mason/kilner jars.
Now I have put the jam into jars and left it to store for a few weeks!!!!
So now the wait............

Happy Cooking