1. Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot. 2. Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes. 3. Mash any chunks with a potato masher or immersion blender. 4. Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours. 5. If you don’t end up with 2 cups of liquid, top up with orange juice or orange liqueur. 6. Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot. 7. Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute. 8. Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving ¼ inch head space. 9. Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight. 10. Boil in boiling water canner for 10 minutes. ---------------------------------------------------------------------------
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