Rhubarb and orange jam

5 servings

Ingredients

Quantity Ingredient
2 pounds Rhubarb stalks; trimmed and cut into chunks. (About 6 quarts)
⅔ cup Water
1 each Orange; reserve peel Thinly slice orange Finely chop peel
2 cups Granulated sugar
¼ cup Light rum
1 teaspoon Vanilla

Directions

Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Place the rhubarb in a nonaluminum pot with water; cover and cook gently for about 15 minutes or until tender. Drain and puree through a sieve, food mill or food processor. Return to saucepan. Add sugar, orange slices and chopped peel. Cook the mixture over medium heat, stirring often, until the jam thickens somewhat and reaches 220 degrees F at sea level to 999 feet (218 degrees F at 1,000 feet; 216 degrees F at 2,0000 feet, etc.) Ladle the hot jam into one hot jar at a time, leaving ¼ inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath canner for 10 minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet).

Makes 5 to 6 half pint jars.

Source: Adapted from Preserving by the editors of Time-Life Books Published in the Oregonian FoodDay June 13, 1995 Typos by Dorothy Flatman 1995

Submitted By DOROTHY FLATMAN On 07-04-95

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