Ingredients Jump to Instructions ↓

  1. 4 cups diced fresh or frozen rhubarb

  2. 2 cups water

  3. 1 can (6 ounces) frozen orange juice concentrate, thawed

  4. 1 package (1-3/4 ounces) powdered fruit pectin

  5. 4 cups sugar

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature. Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan. Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks and freeze for up to 12 months. Yield: 5 half-pints.


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