Orange Rhubarb Spread

• 4 cups diced fresh or frozen rhubarb
• 2 cups water
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1 package (1-3/4 ounces) powdered fruit pectin
• 4 cups sugar

1. In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.
2. Place rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to saucepan.
3. Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir 1 minute. Remove from heat; skim off foam.
4. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks or freeze for up to 12 months.

frozen rhubarb, water, orange juice concentrate, powdered fruit pectin, sugar

Taken from www.tasteofhome.com/recipes/orange-rhubarb-spread/ (may not work)