Strawberry Rhubarb Jam
1 orange, preferably blood orange (no more than that) 1 1/2 to 2 lb. rhubarb, cut into 1/2-inch chunks (about 6 cups) 3 cups strawberries, hulled and sliced 3 cups sugar 1/2 cup fresh lemon juice
Cut the ends off the orange. Cut it in half crosswise and remove the seeds. Place the orange halves in a food processor and process until roughly pureed. Transfer to a nonreactive bowl. Add the rhubarb, strawberries and sugar and toss gently to combine. Cover and refrigerate for at least 8 hours or up to overnight.
Have ready 7 hot, sterilized half-pint jars and their lids. Place 2 or 3 small plates in the freezer.
Transfer the rhubarb mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, for 10 minutes. Remove from the heat. It sets around 217˙-218˙
Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. Makes 5.5 half-pint jars.