Rhubarb Jam

Rhubarb is a group of plants that belong in the family Polygonaceae. The leaves are toxic; the stalks are used in pies and other foods for their tart flavor. A common and affordable sweet for children in parts of the United Kingdom and Sweden in former days was a tender stick of rhubarb, dipped in sugar. Mixed with strawberries or apples as a sweetener, or with stem or root ginger, rhubarb makes excellent jam. Here is a good recipe for rhubarb jam. Ingredients: 2 and 1/2 pounds fresh rhubarb, chopped 2 cups white sugar 2 teaspoons grated orange zest 1/3 cup orange juice 1/2 cup water To prepare: In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, and then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools. Ladle into hot sterile jars, and seal with lids and rings. Store in the refrigerator. Visit http://allrecipes.com/Recipe/Easy-Rhubarb-Jam/MoreRecipesLikeThis.aspx for many more rhubarb recipes.