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Rhubarb-Orange Jelly
4 cups rhubarb, chopped
2 1/3 cups water
6 ounces orange juice, frozen concentrate
1 pectin, powered, 1 3/4oz
4 cups sugar
Combine rhubarb and 2 cups of the water and cook over moderate heat
for about 15 minutes. Strain in a Sieve, rubbing pulp through.
Measure 2 cups juice, add the orange concentrate, the remaining
1/3 cup water and stir in pectin.
Set over high heat and bring to a full boil, stirring frequently.
Add sugar and bring again to a full boil, stirring constantly.
Boil 1 minute. Remove from heat and skim.
Seal in hot sterilized glasses and boiling water bath for 5 minutes
for pints.
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Rhub Orange Jelly