2 medium oranges
5 cups rhubarb, finely chopped
1 package regular powdered fruit pectin
6 cups granulated sugar
Prepare canner, jars, and lids.
Using a vegetable peeler, remove peel from half of one orange.
Cut peel into very thin slivers, about 1 inch (2.5 cm) long, and set aside.
Squeeze juice from both oranges into a measure, adding water if necessary, to yield 1 cup (250 ml.).
In a large, deep stainless steel saucepan, combine orange juice, slivered orange peel and rhubarb.
Whisk in pectin until dissolved.
Bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full rolling boil, stirring constantly.
Boil hard, stirring constantly, for 1 minute.
Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving 1/4 inch (0.5 cm) headspace.
Remove air bubbles and adjust headspace, if necessary by adding hot jam.
Center lid on jar.
Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water.
Bring to a boil and process for 10 minutes.
Remove canner lid.
Wait 5 minutes, then remove jars, cool and store.