Duck a l'Orange, I decided on this recipe. I thought there was at least one recipe in Grandma's box, but I may have tossed it when I thought I couldn't get any fresh.
Anyway, this is beyond easy to make. You don't need to monitor the temperature because rhubarb has a ridiculous amount of pectin in it. This will set up. It takes about an hour to make, then a couple of hours to cool, and you're good to go. I just wanted a rich jam to put on matzoh at tea time. At some point, it will be gone.
I cut the original recipe considerably because I only bought half a pound of rhubarb. Figured I'd test it before making an investment. That's why some of the quantities look odd.
1/2 lb fresh rhubarb
6 Tb sugar
1/4 tsp orange zest
1 Tb orange juice
1-1/2 Tb water
2. Remove from heat and place in clean container. If canning, process according to directions. Without processing, keeps in fridge 1 week.
Makes about 1 cup
Difficulty rating π