Modified from Mrs. Wages
6 cups chopped rhubarb
2 1/2 cups sugar
2 oranges, zested and juice
Have sterilized jars ready and waiting.
Combine rhubarb, sugar, orange juice and zest. Place over high heat and bring to a boil, stirring regularly. Once it is bubbling rapidly, reduce temperature to medium high and simmer for 15 to 20 minutes or until mixture has thickened considerably.
Pour jam into sterilized jars. Leave 1/4 inch headspace. Wipe and place lids and rings and put into a canner for 10 minutes.
Makes 5-6 jelly jars worth (they said 2 pints....I did a double batch and got 11 jelly jars).