- ½ pound oranges
- 2½ pounds rhubarb
- 2 or 3 apples
- 1 cup sugar (for oranges) plus 3 ¾ cups sugar to finish jam
- Juice of small lemon
Wash oranges and slice into very thin rounds. (Remove seeds.) In a preserving pan, poach the slices with 1 cup sugar and water. Cook until the slices are transparent. Add washed and diced rhubarb , apples which have been peeled, cored and sliced, lemon juice and sugar. Bring to boil for 5 minutes. Stir gently. Skim carefully and return to boil. Simmer some more. Check the set. Put jam into sterile jars and seal.
NOTE: I have made this recipe with rhubarb only – no apples. Increase the volume of rhubarb. L
From Lonna’s recipe box - DonnaLonna Kitchen KHOI community radio www.khoifm.org.
Recipe from Mes Confitures: The Jams and Jellies of Christine Ferber.