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Rhubarb-Orange Jam

2 oranges
2 1/2 pounds rhubarb, diced
1 package Ball fruit pectin
6 cups sugar

Prepare about 9 half-pint jars to receive the jam. (Sterilize,

Juice the oranges and set aside the shell of half of one. Measure
juice and add water, if necessary, to make 1 cup. Remove the white
pith from the reserved shell. Cut peel into thin slivers. Combine
the juice, the peel, and the rhubarb in a large saucepot. Simmer,
covered, about 3 minutes or until rhubarb is tender. Stir in the
powdered pectin and return mixture to a full rolling boil, stirring
constantly. Add the sugar all at once and bring to full rolling
boil and boil hard for one minute. Remove from heat. Skim foam
if necessary. Carefull pour hot jam into hot jars, leaving 1/4"
headspace Wipe jar rim clean with damp cloth. Put lid on and
screw band down until just fingertip tight. Process 10 minutes in
a boiling water bath.

Notes: I also added a few drops of orange oil near the end of
the cook time. Stir during the initial simmer stage -- could
scorch. (2-1/2# of diced rhubarb was about 8 cups in my measure,
though I did measure by weight.)


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