Rhubarb.

If looking for Dr. Pepper® in this country is like looking for a needle in a haystack, then trying to find Rhubarb must be like locating diamonds or gold.

Someone in MN sent me this recipe:

Rhubarb-Orange Jam
Ingredients
2 oranges
2 1/2 pounds rhubarb, diced
1 package Ball 100% Natural® Fruit Jell® Pectin
6 cups sugar

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Instructions:

Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.

Squeeze juice from oranges. Reserve peel of one-half orange; set aside. Measure 1 cup juice, add water if needed.

Remove white pith from reserved peel. Cut peel into thin slivers. Combine orange juice, orange peel and rhubarb in a large saucepot.

Simmer covered about 3 minutes, or until rhubarb is tender. Stir in pectin. Bring to a rolling boil. Add sugar, stirring to dissolve. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.

Skim foam if necessary.

Carefully ladle hot jam into hot jars, leaving 1/4-inch headspace.

Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met – fingertip tight.

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Process 10 minutes in a boiling-water canner.Yield: about 7 half-pints.

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For altitude adjustment, increase processing as indicated below:1,001-- 3,000 ft....5 minutes3,001-- 6,000 ft...10 minutes.

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