Blood Orange Rhubarb Jam

I know, it sounds strange right?  Blood oranges with rhubard.  But the tart rhubarb is well balanced with the citrusy fruit and the color from blood orange makes this a beautiful jam.  Bllod oranges are hard to find but I was able to get them at Uncle Guisseppe's grocery store.  They are small like lemons with the usual orange rind but the inside is blood red.  You can use regular oranges for this recipe but you will miss out on the special color and flavor of the blood orange. 

Ingredients:
3-4 blood oranges
2 1/2 lbs rhubarb, diced
1 package powdered pectin
6 cups sugar

Yield: 7 half pints

Here's how:

Prepare sterliized jars and a water bath for canning.

Grate the zest off 1 blood orange.  Set aside

Squeeze the juice from the oranges to get 1 cup.  Set aside.

Combine the zest, juice and and rhubarb into a large saucepot.

Simmer for 3 minutes, covered, until the rhubarb is tender.

Stir in the pectin and bring the mixture back to a boil.

Add the sugar and stir until completely dissolved.

Bring the mixture to a full rolling boil and keep if there for one minute, stirring constantly.

Remove the jam from the heat and skim off any foam.

Ladle into prepared jars, leaving 1/4 inch of head space.

Top with lids and screw bands.  Process for 10 minutes.

Remove and set aside to cool.  After 24 hours, check to make sure the lids have sealed.  If so, store for up to one year.  If not, place in the fridge.