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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Yahoo group files Ingredients:
4 cups chopped rhubarb |
1 cup sugar |
1 cup orange juice |
Directions:
1. Combine the three ingredients in a wide pan (I used a 5 1/2 quart Dutch oven) and bring to a simmer. Reduce the temperature to low and let it
2. gently bubble, stirring every five minutes or so.
3. If it’s sticking to the bottom of the pot badly, lower the heat a bit more.
4. Cook like this for at least an hour, until butter has reduced in volume and has turned a deep, rosy color.
5. Prepare one pint or two half pint jars. When butter is sufficiently cooked down, ladle it into jars, leaving 1/2 inch headspace.
6. Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
7. Makes: 2 half pints.
8. NOTE: You can double this recipe but cooking time will increase.
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