Orange Rhubarb Spread-Freezer Jam

Even though we've passed fresh rhubarb season I wanted to share this simple recipe in case (like me) you have some stored in the freezer. The original recipe's flavor calls for nothing more than rhubarb, frozen orange juice concentrate and sugar, I chose to warm it up a bit with spices...

maybe a subconscious hint that I'm ready for Fall??? 

The comments mentioned it was a loose spread, I used No Sugar Pectin and it worked fine.

I easily cut this recipe in half. It's very good folks, I think you'll like it if you try it.

Orange Rhubarb Spread-from Taste of Home
4 C diced rhubarb, fresh or frozen-red would be beautiful, I had green
2 C water
1 (6oz) can frozen orange juice concentrate, thawed
1 box regular pectin-or 1 Tblsp plus 1 1/2 tsp for half the recipe
4 C sugar-I cut back and used 1 1/4 C for half the recipe using No Sugar Pectin
3/4 tsp cinnamon-optional
a few grates of nutmeg-optional
a few drops of red food coloring-optional

1. Mix rhubarb and water in small pan and simmer uncovered until soft, maybe 7-8 minutes.
2. Drain, reserving liquid, and cool to room temp.
3. Place rhubarb in blender and process till smooth. I like bits of rhubarb and chose to use a potato masher instead.
4. Place rhubarb in a 4 C measuring cup and add enough reserved liquid to make 2 1/3 C.
5. Return to pan and add orange juice, pectin and spices if using. Bring to a full rolling boil, stirring constantly.
6. Add sugar, return to a full rolling boil and cook for 1 minute stirring constantly.
7. Remove from heat and stir in food coloring if using. Skim off foam and pour into jars or freezer containers.
8. Let cool to room temp, add lids and let set overnight.
9. Store in fridge or freezer.
10. Makes approx 5 half pints.

PS-The bee's nest is gone-Woo Hoo!
Have a happy day:@)