I am sure that not many of you have tried, let alone cooked yourself, rhubarb jam with orange. This delicate and fragrant jam with notes of sour orange will appeal to everyone who tries it.
Step-by-step cooking recipe
Wash the stems of rhubarb, remove the hard layer, just pick up the peel from the edge with a knife, and the thick layer will be removed with ribbons. Next, cut the rhubarb into small pieces and put it in a saucepan.
Peel the oranges, remove all the streaks from the slices and cut into small pieces. Pour the rhubarb into a saucepan, cover with sugar and mix well.
Leave it like this until the juice appears. Then put the jam on the fire and cook until boiling. As soon as it boils, boil the jam for another 20 minutes and pour it into sterilized jars. Roll up and send it to be stored in a cool place.
