Two Fruit Jellied Preserve
Combine the orange juice, water and sugar in a large, stainless steel saucepan.
Heat over a medium heat until the sugar has dissolved, then add the rhubarb and diced orange and simmer the fruit for 10-12 minutes over a reduced heat until soft.
Soften the gelatine leaves in a little cold water and leave for 10 minutes.
Remove the orange and rhubarb fruit syrup from the heat, then squeeze out the excess water from the gelatine leaves and add to the hot syrup, whisking gently until dissolved.
Set the saucepan to one side and preheat the oven to 170°C (150°C fan) | 325F | gas 3.
Place two 1 lb jam jars with their lids in the oven to sterilise. Leave them for 10 minutes then remove from the oven.
Divide the fruit and the hot syrup between the jam jars and seal well.
Let them cool to room temperature before chilling overnight until set. Serve once set with the bread.