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INGREDIENTS
- 8 cups rhubarb, chopped
- 4 cups sugar
- 1 pound orange slice candy, chopped finely
- red food coloring
INSTRUCTIONS
Place rhubarb and sugar in large heavy-bottomed stock pot or jam pan. Bring to a rolling boil: a boil that cannot be stirred down with a spoon. Boil for 5 minutes.
Add prepared orange candy and boil for an addition 5-10 minutes until you have reached the desired consistency. This can depend on how hard you are boiling.
Depending on the variety of rhubarb, the resulting color can be undesirable. So I like to add 3-5 drops of red food coloring to give a red tint.
Test the consistency by placing a small amount of jam on a plate and put it in the freezer to cool quickly. After a minute or two, remove to see how firm and thick the jam is.
Ladle hot jam into prepared jam jars. Clean rims with hot water and place on lids and rings. Put in boiling water bath for 10 minutes. Remove and let sit undisturbed for 24 hours. Soon after removing, you should hear the "ping" of the jars sealing.
