Rhubarb Orange Jelly

• 1 orange
• 10 cups chopped rhubarb
• 1 1/2 cups water
• 1 (49 g) package fruit pectin crystals
• 3 1/4 cups granulated sugar

1. Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
2. Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
3. Mash any chunks with a potato masher or immersion blender.
4. Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours.
5. If you don't end up with 2 cups of liquid, top up with orange juice or orange liqueur.
6. Mix pectin crystals with 1/4 cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.
7. Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.
8. Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving 1/4 inch head space.
9. Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
10. Boil in boiling water canner for 10 minutes.

orange, rhubarb, water, crystals, sugar

Taken from www.food.com/recipe/rhubarb-orange-jelly-185709 (may not work)