Tag: orange

Rhubarb and Orange Jam

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. 

Citrus Nut Loaf

Submitted by Fiona Ballantyne. This recipe is adapted from a recipe in a book called ‘Scones, muffins and teacakes’ by Murdoch books and works very well.

INGREDIENTS:

  • 90g butter or margarine
  • 150g golden caster sugar
  • 2 fresh eggs (large)
  • 200g self raising flour, sifted
  • 60ml orange juice (freshly squeezed)
  • 60ml lemon juice (freshly squeezed)
  • 75g chopped pecans

METHOD:

  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time beating after each addition.
  • Stir in the flour alternately with the fruit juices.
  • Stir in the nuts
  • (This also works well by combining all the ingredients together in the food mixer – apart from the nuts, stir them in at the end.)
  • Spread into a greased 2 lb loaf tin.
  • Bake at 180°C for 50 minutes.Turn out and cool on a wire rack.