Lisa’s Rhubarb Jam

Recipe by Lisa Wiese

6 cups rhubarb, chopped
4 cups sugar
Juice from 2 oranges

Directions:
Cook till it sheets (45 min- 1 hour)
Sterilize jars and lids (10 minutes in boiling water)
Fill jars to 1/4″ from top. Screw bands tight.
Process 10 minutes in boiling water
Makes 5 cups
Note: If you are not familiar with water bath canning, just put jam in freezer containers and put it in the freezer.