Friday, May 10, 2013

Rhubarb Jam

5 cups rhubarb, chopped
2 cups sugar, divided
1/2 pkg pectin
1/2 cup orange juice, fresh or made from concentrate
1/2 cup water

Combine rhubarb, 1 1/2 cups sugar, orange juice and water in medium pan.  Stir to combine well.  Mix remaining 1/2 c sugar with the pectin.  Add to fruit mixture in the pan.  Bring to a boil, reduce heat to medium low.  Let simmer for 30 minutes, stirring occasionally until thickened.  Will thicken more as it cools.  Pour mixture into 3 one cup plastic containers with lids.  Let rest on counter till cooled, refrigerate or freeze.
Makes 3 cups.

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