Every spring I buy Seville oranges to make marmalade, and I take care to buy extra, and I juice them and freeze this as an ingredient in the summer. You can make a delicious Seville orange curd, or use it for a delicate pie filling. This year, I used it to make rhubarb jam.
INGREDIENTS:
- 2kg rhubarb, chopped
- 2kg jam sugar
- 100 to 150ml Seville orange juice
METHOD:
- Put the rhubarb in the jam pan, and pour over the sugar. Leave this to combine until the next day.
- Add the orange juice, bring to a boil and simmer for around 20 minutes.
- Once the mixture is thick, pour into warmed jam jars.