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Rhubarb orange Jelly

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Ingredients
  • 4 cups rhubarb, chopped
  • 2 1/3 cups water
  • 6 ounces orange juice, frozen concentrate
  • 1 pectin, powered, 1 3/4oz
  • 4 cups sugar
Instructions

Combine rhubarb and 2 cups of the water and cook over moderate heat for about 15 minutes. Strain in a Sieve, rubbing pulp through. Measure 2 cups juice, add the orange concentrate, the remaining 1/3 cup water and stir in pectin. Set over high heat and bring to a full boil, stirring frequently. Add sugar and bring again to a full boil, stirring constantly. Boil 1 minute. Remove from heat and skim. Seal in hot sterilized glasses and boiling water bath for 5 minutes for pints.

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