Orange Rhubarb Spread

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.