Orange Rhubarb Spread

By á-47

Ingredients

• 4 cups diced fresh or frozen rhubarb
• 2 cups water
• 1 can (6 oz) frozen orange juice concentrate, thawed
• 1 package (1 3/4 oz) powdered fruit pectin
• 4 cups sugar

Preparation

Step 1

In a large saucepan, bring the rhubarb and water to a boil Reduce heat; simmer, uncovered, for 7-8 minutes or until the 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 the 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.

Yield: 5 half-pints