a taste of France

Rhubarb jam with orange recipe



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Ingredients


Confiture de Rhubarbe a l Orange

Rhubarb jam with orange recipe

to make 1.5kg / 3lbs

1 kg / 2¼ lbs rhubarb strings removed

1 orange rind thinly peeled finely chopped

pith and pips removed flesh finely sliced

5 fl ozs of water

4 tablespoons of rum

1 teaspoon of vanilla extract


Place the rhubarb in a heavy saucepan with the water.

Cover and cook for 15 mins until tender Drain and press the rhubarb through a sieve into a pan.

Add the sugar, orange rind and the flesh.

Cook for 15 min then add the rum and vanilla extract.

Remove from the heat and allow the jam to cool before putting it into jars.



Country jam recipe


Confitures bien de chez nous

Country jam

to make 1kg / 2¼ lbs

1lb / 500g of carrots grated

1 pear cored and sliced

1 lemon juice strained

500g / 1lb of honey

2 tablespoons of vanilla sugar

1/4 teaspoon of ground cinnamon

Cook all the ingredients together over a medium heat for 30 to 40 mins.

Until the carrots are transparent and settingpoint is reached.

Let the jam cool then put into pots


  • If you liked the rhubarb jam try the Apricot jam recipe
  • Blackberry jam recipe
  • try the raspberry jam
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