Early Rhubarb Jam

Directions

1. 1
   Wipe and trim the rhubarb and cut into 3/4- to 1-inch chunks.
2. 2
   Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb.
3. 3
   Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar.
4. 4
   Pour the orange juice over the top.
5. 5
   Cover and let stand for at least an hour or two preferably overnight.
6. 6
   This draws the juice from the rhubarb, and the resulting syrup helps keep the rhubarb chunks whole when boiled.
7. 7
   Gently bring the mixture to a boil, stirring carefully without crushing the rhubarb pieces.
8. 8
   Boil rapidly for 5 to 6 minutes, then test for the setting point (see p. 41).
9. 9
   Remove from the heat and let rest for 5 minutes before pouring into warm, sterilized jars (see p. 21).
10. 10
    Seal immediately (see p. 22).
11. 11
    Use within 1 year.
12. 12
    Add 4 ounces of chopped crystallized ginger to the rhubarb, omitting the orange juice.
13. 13
    Sharper-tasting main-crop rhubarb can also be used for this recipe try adding a few young angelica leaves or a handful of fragrant rose petals.