Make your own delicious jam at home.
Put two small saucers into the freezer, you will use these later to test the setting point of your jam.
Put three quarters of the rhubarb, sugar, orange zest and juice into a large heavy based pan and cook over a medium heat until all the sugar has dissolved.
Bring to boil and cook over a medium-high heat for 20-30 minutes or until the jam reaches setting point. Remove any scum that rises to the surface with a large spoon as the jam cooks.
Add the remaining jam to the pot, this will stay whole and give your jam a chunky appearance.
To test the setting point, take a little of the jam and put onto a plate from the freezer, return the plate to the freezer for a couple of minutes. Take the plate out of the freezer, spoon the jam onto the plate and leave for 1 minute and push your finger through the jam, if it wrinkles you jam is ready to bottle.
Remove the jam from the heat and allow to stand for 5 minutes.
Pour into sterilised jars, seal and invert. Allow to cool. Makes 1.5 litres.