4 1/2 cups thinly sliced rhubarb 1 cup orange juice (fresh or frozen) 1 teaspoon orange zest, minced 4 Jalapenos, stemed and seeded (Or any other chile), more if desired 1/4 teaspoon salt 6 1/2 cups sugar 1 box pectin OR 1/2 bottle Certo
Cook fruit, salt and orange juice in 4 to 6 quart pan, stirring as it gets to the boiling point. Boil 1 minute. Add pectin and stir until it reaches a fast boil. Add sugar, stirring well. Bring to a fast boil.
Boil 1 minute. Remove from heat; skim off foam. Pour into prepared half-pint jars and seal.
68 calories, 0 grams fat, 18 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.