Rhubarb and Orange Jam

Make the jam:

1. Prepare rhubarb: Discard the leaves; they are poisonous. Wash, dry, and roughly chop the stalks. Place them in a food processor.
2. Prepare oranges: Remove the thick orange peel and the outer white thin peel with a small knife. Remove all the pits. Chop roughly and place in the food processor.
3. Process until smooth.
4. Sterilize jars: Do it before starting to cook the marmalade. Place upside down on clean kitchen towels.
5. Prepare pectin: Place pectin and 1 heaped tablespoon of the sugar in a small bowl. Mix well and set aside until needed.
6. Cook: Pour the rhubarb-orange mixture into a large pot. Bring to a boil while stirring often. Once it comes to a rolling boil, set the timer to 3 minutes. Cook, stirring continuously. After 3 minutes, whisk in the pectin-sugar mixture. Make sure you stir well so that the pectin doesn’t clump. Boil for another minute while stirring continuously.
7. Transfer the jam to the jars.

Can rhubarb orange jam:

1. Can the jam in a canner for 5 minutes if the jars are sterilized and for 10 minutes if they are not. Once the time is up, let the jars in the canner for 5 more minutes. Remove carefully with a jar lifter and place on folded towels on the counter.
2. Cool completely, undisturbed, on the towels. Check if the jars are sealed. Any jars that are not sealed should be kept in the fridge and consumed within 2 weeks or so.