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Rhubarb Preserves
Yield: 3 pints

2 1/2 pounds rhubarb
3 1/2 cups sugar
2 tablespoons orange peel, grated
3/4 cup orange juice

Wash rhubarb and cut into small pieces. Peel stalks if skin is
tough. Combine in a saucepan with the sugar, orange peel and orange
juice.

Stir over low heat until sugar is dissolved, the bring to boiling
over medium heat. Reduce heat and cook slowly until mixture
thickens, about 30 minutes, stirring occasionally.

Ladle into clean, hot jars and seal, following manufacturer's
directions.

Process by simmering in boiling water bath for 10 minutes.

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