Ingredients
Method
1.In a saucepan, combine rhubarb, sugar, orange zest, orange juice and water.
2.Bring to the boil, then cook over medium-low heat, stirring occasionally, for 45 minutes or until thick (jam will thicken more as it cools).
3.Ladle jam into hot, sterile jars and seal with lids.
4.Serve with hot pikelets and whipped cream.