Step 1

In a large pot (I used a copper jam pot from Mauviel) cook the juice, rhubarb and zest until the rhubarb is tender. Add the pectin and let it come to a boil for 1 minute. Add the sugar and bring back to a boil for another minute.

Step 2

Prepare the jars and lids as the packaging suggests. I highly recommend that you read the Ball Blue Book and find out how to safely handle all the equipment. Maybe it was all of the food safety classes I had to take in culinary school, but I find it all rather interesting and essential to understand. You will want to get yourself some handy jar lifters, to get the boiling hot jars out of the water. I did it with regular tongs and wish I hadn't.

Step 3

Fill the jars, clean the rim and put the lids on. Having a funnel would have made this way easier and cleaner, but my ladle did a pretty good job.

Step 4

Lower the jars into the canning pot. Cover and bring to a boil for 10 minutes. Remove the lid, turn off the heat and let the jars sit for 5 minutes in the water before removing.

Step 5

Let the jars sit at room temperature until cool, don't test the tops, they will make a popping sound as they cool. Label your rhubarb-orange jam so that you will remember what you've created after a few months in the pantry.