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“From Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.”
READY IN:
45mins
SERVES:
36
YIELD:
6 6ounce jars
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Wash rhubarb and cut into small pieces.
  2. Add sugar and cold water.
  3. Grate rind of oranges and add to rhubarb.
  4. Add orange juice and cook for 30 minutes, stirring occasionally.
  5. Fill sterilized jars and seal.

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