Rhubarb, orange peel & ginger jam

Makes 6x 200ml jars

1.3kg rhubarb
750g sugar (granulated or preserving)
2 oranges
about 2.5cm piece of fresh ginger

Wash the rhubarb, dry and cut into about 1 inch pieces and place in the heavy bottom pan.

Peel the ginger, slice finely, cut into thin strips. Place in the pan together with the rhubarb.

Peel the oranges and cut the peel to thin strips, next place them in the pan. Squeeze the juice from both oranges into the pan, add the sugar and simmer over a low heat for about 60 minutes stirring gently. Most of the rhubarb pieces will disintegrate. This jam is quite runny.

Place hot jam into 6 x 200ml sterilised warmed jars, then place them upside down in an ovenproof dish and keep in the preheated oven (100C) for about 15 minutes.

Leave it to cool down in the open oven overnight and store in the dry, cool place.

It tastes good with homemade challah (chałka, plecionka in Polish), which I am going to show soon.