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Ingredients
- 1 orange
- 10 cups chopped rhubarb
- 1 1/2 cups water
- 1 (49 g) package fruit pectin crystals
- 3 1/4 cups granulated sugar
Method
- Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
- Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
- Mash any chunks with a potato masher or immersion blender.
- 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.
- If you don't end up with 2 cups of liquid, top up with orange juice or orange liqueur.
- Mix pectin crystals with 1/4 cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.
- 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.
- Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving 1/4 inch head space.
- Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
- Boil in boiling water canner for 10 minutes.