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This gorgeous preserve combines two of late winter's most prized seasonal ingredients: tart pink rhubarb and fragrant blood orange
Recipe courtesy of Waitrose & PartnersWash the oranges with hot water and cut off the peel and pith. Using a small sharp knife, carefully remove and discard the pith from inside the peel. Cut the peel into thin strips about 2cm long and 0.2cm wide. Put in a large mixing bowl.
Cut the flesh of the oranges into thin slices horizontally, removing any pips, then cut each slice into quarters. Add to the orange peel along with the rhubarb, then stir in the sugar. Cover with cling film and leave to macerate overnight.
Transfer the mixture to a preserving pan or wide saucepan and stir over a low heat until the sugar has dissolved. Turn up the heat and bring to a boil, then reduce the heat a little and simmer for about 20 minutes, stirring frequently to stop it sticking and burning, until thick. Decant into new, clean, sterilised jars, cover the tops with waxed paper, seal and leave to cool. Store in a cool, dark place for up to 6 months. Once opened, the jam will keep in the fridge for 4 weeks.
Wash the oranges with hot water and cut off the peel and pith. Using a small sharp knife, carefully remove and discard the pith from inside the peel. Cut the peel into thin strips about 2cm long and 0.2cm wide. Put in a large mixing bowl.
Cut the flesh of the oranges into thin slices horizontally, removing any pips, then cut each slice into quarters. Add to the orange peel along with the rhubarb, then stir in the sugar. Cover with cling film and leave to macerate overnight.
Transfer the mixture to a preserving pan or wide saucepan and stir over a low heat until the sugar has dissolved. Turn up the heat and bring to a boil, then reduce the heat a little and simmer for about 20 minutes, stirring frequently to stop it sticking and burning, until thick. Decant into new, clean, sterilised jars, cover the tops with waxed paper, seal and leave to cool. Store in a cool, dark place for up to 6 months. Once opened, the jam will keep in the fridge for 4 weeks.
15 minutes
Serves 18-22 scones
