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Rhubarb orange Jam
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Prepare about 9 half-pint jars to receive the jam. (Sterilize, etc.) Juice the oranges and set aside the shell of half of one. Measure juice and add water, if necessary, to make 1 cup. Remove the white pith from the reserved shell. Cut peel into thin slivers. Combine the juice, the peel, and the rhubarb in a large saucepot. Simmer, covered, about 3 minutes or until rhubarb is tender. Stir in the powdered pectin and return mixture to a full rolling boil, stirring constantly. Add the sugar all at once and bring to full rolling boil and boil hard for one minute. Remove from heat. Skim foam if necessary. Carefull pour hot jam into hot jars, leaving 1/4" headspace Wipe jar rim clean with damp cloth. Put lid on and screw band down until just fingertip tight. Process 10 minutes in a boiling water bath. Notes: I also added a few drops of orange oil near the end of the cook time. Stir during the initial simmer stage -- could scorch. (2-1/2# of diced rhubarb was about 8 cups in my measure, though I did measure by weight.)
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