RHUBARB ORANGE JELLY

10 CUPS CHOPPED RHUBARB

1 ORANGE

1-1/2 CUPS WATER

1 (49G) FRUIT PECTIN CRYSTALS

3-1/4 CUPS SUGAR 

• 
  
• • 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 
  • Mix pectin crystals with ¼ 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 ¼ 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
  • 
    
  "I've made this slightly tart jelly twice since the recipe appeared in the 
  June 2006 issue of 
  Canadian Living magazine. I used an orange from Africa with red pulp 
  & the red portion of my
   rhubarb - hence a nice red jelly. you could also use orange juice. 
  We love it on toast but I'm going to try it as a glaze on a pork loin roast!"