Rhubarb Conserve

Ingredients

8-10 stalks rhubarb
4 cups sugar
1 tablespoon grated orange peel
1/2 cup Roberts Orange Juice
1 lemon, thinly sliced
1 cup seedless raisins
1 stick cinnamon

Preparation

Cut rhubarb into 1/4 inch slices. In a saucepan, combine rhubarb with remaining ingredients. Stir constantly over high heat until sugar is dissolved. Bring to a boil, stirring occasionally. Reduce heat and simmer, uncovered, 30 to 45 minutes, or until mixture is thick. Remove fruit from heat and pour immediately into hot sterilized jars, filling to within 1/2 inch of top. Seal immediately.

Yield: 4 half-pints

Notes:

Canning by the open-kettle method is acceptable for relishes, some pickles and conserves because these food products contain a large amount of sugar or vinegar, which helps preserve them.