Orange Rhubarb Butter - cooking recipe

Ingredients

4 cups chopped rhubarb
1 cup sugar
1 cup orange juice

Preparation

Combine the three ingredients in a wide pan (I used a 5 1/2 quart Dutch oven) and bring to a simmer. Reduce the temperature to low and let it
gently bubble, stirring every five minutes or so.
If it's sticking to the bottom of the pot badly, lower the heat a bit more.
Cook like this for at least an hour, until butter has reduced in volume and has turned a deep, rosy color.
Prepare one pint or two half pint jars. When butter is sufficiently cooked down, ladle it into jars, leaving 1/2 inch headspace.
Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Makes: 2 half pints.
NOTE: You can double this recipe but cooking time will increase.