ORANGE RHUBARB SPREAD

Orange Rhubarb Spread image

This tangy spread is easy to make and tastes especially good on hot, buttered cinnamon toast. The recipe makes enough to have on hand well beyond the growing season. -Betty Nyenhuis, Oostburg, Wisconsin

Provided by Taste of Home

Time 25m

Yield 5 half-pints.

Number Of Ingredients 5

Ingredients

4 cups diced fresh or frozen rhubarb
2 cups water
1 can (6 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar

Steps:

In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature., Place rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to saucepan., Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir 1 minute. Remove from heat; skim off foam., Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.