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Rhubarb Orange Jam
Posted By Jayme Payne On October 6, 2011 @ 1:02 am In All Recipes,Boiling Water Bath,BWB Jams, Jellies, Butters & Preserves,Canning,Preserving | 1 Comment
Chop rhubarb. Combine all ingredients except food coloring and bring to a boil. Cook over medium heat stirring occasionally until desired consistency (about 20 minutes). During the last minute of cooking add food coloring. Ladle into sterile jars and secure the lids. Process the jars in a boiling water canner for 15 minutes.
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