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1
Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
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2
Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
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3
Mash any chunks with a potato masher or immersion blender.
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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.
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5
If you don't end up with 2 cups of liquid, top up with orange juice or orange liqueur.
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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.
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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.
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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.
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9
Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
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10
Boil in boiling water canner for 10 minutes.
