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.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes