Lebanon County Rhubarb Jam

by Kathleen Morrison

Servings: 1 batch

INGREDIENTS

2-1/2 lb. rhubarb
1-1/2 lb. sugar
1/2 cup water
2 oranges, rind and juice of

INSTRUCTIONS

Wash and skin the rhubarb and cut into small pieces. Add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes; stirring occasionally. Pour into sterilized jars and seal.

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