Rhubarb and Orange Jam for Winter

Cooking method

1. Step 1:

   

   How do you make rhubarb jam? We'll need fresh rhubarb stalks. The roots and leaves of this perennial are considered poisonous, so we'll use only the stalks. Wash them thoroughly and pat them dry with a towel. Peel the stringy skin off all the way around the stalks, then cut them into small cubes.

2. Step 2:

   

   Wash the oranges thoroughly in hot water. It's a good idea to scrub the whole surface with a brush. We do this to remove dirt and any chemicals used to treat the fruit. You can even pour boiling water over them. Once the fruit is washed, wipe it dry. Grate the orange zest (the outer layer of peel) on a fine grater and add it to the chopped rhubarb.

3. Step 3:

   

   Peel the oranges. Separate them into segments and remove the thick white membranes and seeds. Cut them into small pieces and add them to the rhubarb and grated zest as well.

4. Step 4:

   

   Cover the mixture with the sugar, put a lid on the container, and let it stand for 3–4 hours. During this time the rhubarb and oranges will release their juice.

5. Step 5:

   

   Some cooks recommend leaving the mixture to release its juice overnight. To me that seems far too long. Here's how much juice I had after just 4 hours — plenty, I think, to start making the jam.

6. Step 6:

   

   Pour the mixture into a pot and set it over low heat to cook. Once it comes to a boil, cook for 20–25 minutes. By then the rhubarb will be soft and almost translucent, which means the jam is ready. Let the jam cool, then transfer it to the jars you've prepared. Seal with the lids and store wherever is convenient for you. Bring it out in winter, spread it on bread or a bun, and enjoy the aroma and flavor. Cook with pleasure, and enjoy!