Rhubarb Jam
This rhubarb jam, pure and simple, is a rhubarb lover's delight. This jam also freezes well, but it will probably get eaten up before making it to the freezer. Fabulous!
fresh rhubarb, chopped
2 ½
pounds
white sugar
2
cups
water
½
cup
orange juice
⅓
cup
grated orange zest
2
teaspoons
 Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
  Ladle into hot sterile jars; seal with the lids and rings. Store opened jars in the refrigerator.
