Canning Recipes

Rhubarb-Orange Jam
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 oranges
2 1/2 pounds rhubarb -- diced
1 package Ball 100% Natural Fruit Jell Pectin
6 cups sugar

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Squeeze juice from oranges. Reserve peel of one-half orange; set aside.
Measure juice, add water if needed to make one cup. Remove white pith
from reserved peel. Cut peel into thin slivers.

Combine orange juice, orange peel, and rhubarb in a large saucepot.
Simmer covered about 3 minutes, or until rhubarb is tender. Add Fruit
Jell. Return to a rolling boil. Add sugar, stirring to dissolve. Boil
hard 1 minute, stirring constantly. Remove from heat. Skim foam if

Carefully ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet

This recipe yields seven 8-ounce jars.

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