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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot. | 2. Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes. | 3. Mash any chunks with a potato masher or immersion blender. | 4. 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. | 5. If you don’t end up with 2 cups of liquid, top up with orange juice or orange liqueur. | 6. Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot. | 7. 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. | 8. 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. | 9. Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight. | 10. Boil in boiling water canner for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	1			1.7625	0.4406	0.0352	0.0045
rhubarb	10	cups	chopped	256.2	55.388000000000005	10.98	2.44
water	1 1/2	cups		0.0	0.0	0.0	0.0
fruit pectin crystal	1	package		-	-	-	-
sugar	3 1/4	cups	granulated	1039.35	195.02599999999998	32.5325	16.224

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.