4 cups rhubarb, chopped
2 1/3 cups water
6 ounces orange juice, frozen concentrate
1 each pectin, powered, 1 3/4oz
4 cups sugar
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.
Yield: 2-1/2 pints